I made something chocolate.
Not just anything chocolate. But the best brownies you will ever eat in your life. I’m not kidding. I don’t make a lot of chocolate desserts because I don’t really like them that much. There are so many other things that are more interesting and more delicious, and I’m just never inspired by all the same old brownie and molten chocolate lava cake recipes out there. But this recipe is actually special.
What makes it good? First, it has Mexican chocolate.
You need this to do the recipe. It’s a sugary chocolate with a hint of cinnamon. It comes in discs and is usually used to make hot chocolate. Check the international aisle of your grocery store or find a little Latino market. There is no substitute and it’s worth seeking it out.
But, it’s also good because the cinnamon in the recipe mellows out the chocolate a bit. So it doesn’t taste like a big, sugary, chocolately mess. You actually taste the chocolate in this and not just the sugar.
For the glaze
6 ounces semi-sweet chocolate, chopped (same as above)
½ round disc Mexican Chocolate, pulverized (again, I used 3/4 of a disc)
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream
Gently beat in the melted chocolate to the egg and flour mixture, mixing until just combined. Stir in walnuts. Pour batter into the greased and floured pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
To make the glaze, whisk the remaining ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over hot brownies in pan. Chill brownies until topping is set, about 2 hours or overnight.
The biggest you’ll want to cut these is into 16 squares. I usually go much smaller, like into 30 squares. They are rich and decadent and you really only need a couple bites. They also freeze really well.