Wanted to share this recipe for those who want a chewy brownie. It is sooo good. The little hint of cinnamon from the Mexican chocolate is really nice. I love the texture of these. Note -- I made double batches and baked in a 15X10X2 baking dish. Worked perfectly.
Also, do try to find the IBARRA Mexican chocolate (yellow hexagonal box with red stripes) - it's worth the search! (My Safeway sells it.)
Mexican Chocolate Brownies
3/4 cup butter or margerine
3 (1-ounce) squares unsweetened chocolate
1 round disk (contains 8 wedges) of IBARRA Mexican Chocolate (or 1 square of unsweetened chocolate + 1 teaspoon cinnamon, if you must substitute)
1-3/4 cup sugar (2 cups sugar if you don't use Mexican chocolate)
1-1/2 cups unsifted flour
1/2 teaspoon salt
1-1/2 teaspoon vanilla extract (use good vanilla, not artificial vanilla)
1-3/4 cups coarsely chopped nuts (pecans or walnuts are very good)
Preheat oven to 375 degrees F. (If you're at high altitude, preheat oven to 400 degrees F.) Grease 9"x9"x2" pan. Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon. Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Cut into 16 squares.