Mexican brownies with Canela whipped cream
yield: 27 brownies
Time taken: 1 hour
to make Mexican brownies with Canela whipped cream you need
method
Step: 1 Heat the oven to 425 degrees F.
Step: 2 In a bowl over a double boiler, liquefy piloncillo, both chocolates and butter. Let the mixture cool.
Step: 3 In another bowl, beat the eggs, and sugar, both bring out and espresso until well-mongreled. Then pour the cooled chocolate mixture combination into the eggs.
Step: 4 Mix well next add the flour and walnuts. Add this mixture to a smear with grease 9 by 13-inch baking pan and bake for 25 to 30 minutes up to the time of brownies are well set.
Step: 5 Whisk cream until firm, then add one tablespoon of sugar and cinnamon(canela). Now cut a chock of brownie and dish up with a clump of canela crema.
