Mexican chocolate is dark chocolate flavored with cinnamon and covered in coarse sugar. Look for it at a Mexican market or mexgrocer.com.

Prep: 25 minutes
Bake: 30 minutes
Oven: 325°

1/2 cup unsalted butter
1 3.15-oz. disc Mexican-style sweet chocolate (Abuelita), chopped
1 oz. unsweetened chocolate
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1 Tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup chopped pecans, toasted (optional)
Chopped pecans, toasted (optional)

1. In a medium saucepan over low heat melt butter, Mexican chocolate, and unsweetened chocolate, stirring constantly. Remove from heat; cool.

2. Line an 8x8x2-inch baking pan with foil, extending foil over opposite edges of pan. Grease and lightly flour the foil; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.

3. In a small mixing bowl stir together the flour, cocoa powder, cinnamon, and salt. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in 1 cup pecans. Spread the batter into the prepared pan. Sprinkle with additional nuts, if desired. Bake in a 325° oven for 30 minutes. Cool in pan on a wire rack. Use foil to lift brownies from pan. Cut into bars. Makes 16 brownies.