The Cookbook

A collection of favorite recipes

Border Brownies

Posted by Sylvia on Fri 16 January 2009

When I left California, one of the things I really missed was Ibarra chocolate, dark Mexican chocolate tinged with vanilla and cinnamon that added a unique flavor to all my chocolate dishes.

I never really found a substitute for hot chocolate but these Border Brownies, based on a recipe in the El Paso Chile Company’s Texas Border Cookbook, comes close to the same deep spicy flavor that I remember.

  • 5 ounces dark chocolate
  • 3 ounces unsalted butter
  • 4 ounces flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large pinch of cinnamon
  • 1 egg
  • 5 ounces sugar
  • 1 teaspoon triple sec or cointreau
  • 1 teaspoon vanilla extract
  • 4 ounces coarsely chopped pecans or 1 ounce ground almonds (optional)
  1. Preheat the oven to 350F/180C and butter a metal baking tin/pan.
  2. Melt the butter in a small saucepan, add chocolate (broken into pieces), melt and mix well over low heat.
  3. Sift together flour, salt, baking soda and cinnamon into a small bowl.
  4. Whisk the egg and add the sugar, whisk until pale and fluffy (you should be able to leave a trail in the mixture). Whisk in orange liqueur and vanilla.
  5. Now you need to be careful not to overmix. Carefully stir/fold in the flour mixture until just combined. Stir in the nuts if using. Pour the batter into your prepared pan and smooth it flat.
  6. Bake at 350F/180C for 20-25 minutes (a toothpick near the edges should come out almost clean). Leave the brownies in the tin until cooled.