Ibarra Mexican Brownies: A Symphony of Chocolate and Spice

My sister, a constant explorer of new flavors, once presented me with a tray of brownies that utterly transformed my perception of this beloved dessert. They weren’t just chocolatey; they sang with a warmth I hadn’t anticipated, a subtle hum of cinnamon and spice that danced on the palate. She explained the secret ingredient: a melted Mexican chocolate bar, specifically Ibarra, known for its rustic charm and robust flavor profile. That first bite was an awakening, a revelation that brownies could be so much more than just sweet, fudgy squares.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Servings: 12
• Yield: 1 (9x9x2 inch) pan
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

To craft these uniquely spiced brownies, you’ll need a specific set of ingredients to achieve that authentic Ibarra flair.

• 3/4 cup butter (or 3/4 cup margarine)
• 3 (1 ounce) unsweetened chocolate squares
• 3 1/8 ounces Mexican chocolate, broken into wedges (disc) – Ibarra is my favorite, but Abuelita or another quality brand will work beautifully.
• 1 3/4 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups chopped nuts (walnuts or pecans are traditional and highly recommended)

Equipment Needed

The beauty of these brownies lies in their straightforward preparation, requiring only basic kitchen tools:

• A 9x9x2 inch baking pan
• A 3-quart saucepan
• A whisk
• A spatula or spoon for smoothing
• An oven
• A cooling rack

Instructions

The magic of these Ibarra Mexican Brownies unfolds through a simple, methodical process that guarantees rich, moist results.

1. Begin by preheating your oven to 375°F (190°C). This ensures your brownies bake evenly from the start.
2. Next, grease your 9x9x2 inch baking pan. You can use butter, non-stick cooking spray, or line it with parchment paper, leaving an overhang on two sides for easy lifting later.
3. In your 3-quart saucepan, combine the butter (or margarine), the 3 ounces of unsweetened chocolate squares, and the 3 1/8 ounces of Mexican chocolate (broken into wedges).
4. Place the saucepan over low heat. Stir the mixture constantly until all the chocolate and butter have melted completely and the mixture is smooth and glossy. It’s crucial to use low heat to prevent the chocolate from scorching.
5. Once the chocolate mixture is smooth, remove the pan from the heat. This cooling step is important before adding the other ingredients.
6. Now, in the same saucepan, mix in the remaining ingredients in the order they are listed. This means adding the sugar, then the eggs (one at a time, mixing well after each addition), followed by the flour, salt, vanilla extract, and finally the chopped nuts. Beating well after each addition helps to create a cohesive batter and ensures even distribution of ingredients.
7. Once all ingredients are incorporated and the batter is smooth and glossy, pour the batter into your prepared greased pan.
8. Use a spoon or spatula to smooth the top of the batter, ensuring an even layer for consistent baking.
9. Bake for 35 to 45 minutes. The baking time will vary slightly depending on your oven. To check for doneness, insert a toothpick into the center of the brownies. It should come out with moist crumbs attached, but not wet batter. If it comes out completely clean, they might be slightly overbaked.

Expert Tips & Tricks

Elevating your brownie game is all about understanding the nuances. Here are a few insights to ensure your Ibarra Mexican Brownies are consistently spectacular:

• Chocolate Quality Matters: While Ibarra is specified, using good quality unsweetened and Mexican chocolate will make a significant difference. The flavor of the chocolate is paramount here, so don’t skimp.
• Don’t Overmix the Flour: Once you add the flour, mix until just combined. Overmixing can develop the gluten in the flour, leading to tougher brownies. A few streaks of flour are better than overmixing.
• The “Moist Test”: As mentioned in the instructions, the toothpick test is key. Aim for moist crumbs. For an even fudgier brownie, you can err on the side of slightly underbaking, as they will continue to cook slightly as they cool.
• Nut Toasting (Optional but Recommended): For an extra depth of flavor and a more satisfying crunch, you can lightly toast your nuts before adding them. Spread them on a baking sheet and toast in the oven for 5-7 minutes at 350°F (175°C) until fragrant. Let them cool completely before chopping and adding to the batter.
• Room Temperature Eggs: Using room temperature eggs helps them emulsify better with the chocolate mixture, leading to a smoother, richer batter.

Serving & Storage Suggestions

These Ibarra Mexican Brownies are a treat on their own, but they also pair wonderfully with a glass of cold milk, a dollop of whipped cream, or a scoop of vanilla bean ice cream. The subtle spice makes them particularly delightful with a warm cup of coffee or hot chocolate.

For storage, allow the brownies to cool completely on a wire rack before cutting. Once cooled, they can be stored in an airtight container at room temperature for up to 3 days. They often taste even better the next day as the flavors meld. For longer storage, they can be refrigerated for up to a week, though the texture may firm up slightly. You can also freeze them tightly wrapped in plastic wrap and then in an airtight container for up to 2-3 months. To reheat refrigerated or frozen brownies, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes or microwave them in short intervals until warmed through.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on specific ingredient brands and exact portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	482.5 kcal
Calories from Fat		53 %
Total Fat	28.4 g	43 %
Saturated Fat	12.1 g	60 %
Cholesterol	92.5 mg	30 %
Sodium	358.1 mg	14 %
Total Carbohydrate	54.2 g	18 %
Dietary Fiber	3.7 g	14 %
Sugars	35.4 g	141 %
Protein	8.5 g	16 %

Variations & Substitutions

While this recipe is designed to showcase the unique flavor of Mexican chocolate, there are a few ways you can adapt it:

• Dairy-Free/Vegan Adaptation: This is where the original introduction’s note about applesauce comes into play! For a dairy-free and potentially vegan option (depending on your chocolate choice), you can substitute the butter with 3/4 cup unsweetened applesauce. Note that this substitution can alter the texture slightly, making them even moister and perhaps a bit more cake-like. Ensure your Mexican chocolate is dairy-free if aiming for a vegan brownie.
• Spice Level Adjustment: If you love a bolder spice profile, you can add an extra pinch of cinnamon to the dry ingredients. Conversely, if you prefer a subtler hint, you can reduce it slightly, though the Ibarra chocolate already provides a balanced warmth.
• Chocolate Chip Boost: For an extra chocolatey experience, consider adding 1/2 cup of semi-sweet or dark chocolate chips along with the nuts.

FAQs

Q: What is “Mexican chocolate,” and why is it different from regular chocolate?
A: Mexican chocolate is typically a coarser, less processed chocolate that often includes sugar and ground cinnamon. It has a rustic texture and a distinctive spicy aroma and flavor.

Q: Can I use a different type of Mexican chocolate bar?
A: Absolutely! While Ibarra is a fantastic choice, brands like Abuelita or even a good quality homemade Mexican chocolate can be used. The key is to ensure it has that characteristic cinnamon note.

Q: My brownies came out dry. What could have gone wrong?
A: Overbaking is the most common culprit for dry brownies. Ensure you are checking for doneness with the “moist crumbs” rule and avoid baking until a completely clean toothpick emerges. Also, ensure you are measuring your flour correctly.

Q: Why does the recipe call for both unsweetened chocolate and Mexican chocolate?
A: The unsweetened chocolate provides a deep, pure chocolate base, while the Mexican chocolate contributes sweetness, texture, and the signature cinnamon flavor, creating a more complex chocolate profile.

Q: How do I ensure my brownies are fudgy rather than cakey?
A: A higher fat-to-flour ratio and a slightly underbaked center contribute to fudginess. The use of melted chocolate and butter also helps. Be careful not to overmix the flour, as this can lead to a cake-like texture.

Final Thoughts

These Ibarra Mexican Brownies are more than just a dessert; they’re an experience. The warmth of the cinnamon, the depth of the chocolate, and the satisfying texture come together to create a treat that is both comforting and exciting. I encourage you to gather these simple ingredients, embrace the delightful aroma as they bake, and savor each rich, spiced bite. They are perfect for sharing with loved ones, a decadent end to a meal, or a delightful afternoon indulgence. Enjoy!