Mexican Brownies

• 5 ounces, weight Dark Chocolate
• 3 ounces, weight Unsalted Butter
• 4 ounces, weight Plain Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1 pinch Cinnamon
• 1 whole Egg
• 5 ounces, weight Sugar
• 1 teaspoon Vanilla Extract
• 1 ounce, weight Ground Almonds
• 4 ounces, weight Chopped Pecans (options)

1. 1. Preheat the oven to 350F/180C and butter a metal baking tin/pan.
2. 2. Melt the butter in a small saucepan, add chocolate (broken into pieces), melt and mix well over low heat.
3. 3. Sift together flour, salt, baking soda and cinnamon into a small bowl.
4. 4. Beat the egg, add the sugar and then beat/whisk until pale and fluffy. Add vanilla and ground almonds.
5. 5. Be careful not to over-mix at this point: fold in the flour mixture and stir until just combined. Stir in the pecans if using.
6. 6. Pour the batter into your prepared pan and smooth it flat.
7. 7. Bake at 350F/180C for 20-25 minutes.
8. A toothpick near the edges should come out almost clean.
9. 8. Leave the brownies in the tin/pan until cooled. Remove and dust with icing sugar/powdered sugar and serve.

chocolate, butter, flour, salt, baking soda, cinnamon, egg, weight sugar, vanilla, pecans

Taken from tastykitchen.com/recipes/desserts/mexican-brownies/ (may not work)