Border Brownies

Border Brownies Recipe

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Lynnda Cloutier


These cinnamon, almond, vanilla and orange scented pecan brownies are chewy as opposed to the fudgy or the cakey brownie. They’re rather soft and moist inside but slightly crusty outside, a wonderfully contrasting state of affairs. Mexican chocolate comes in “tablet” of varying weights, none adding up precisely to the amount called for here, which means you will need to use a scale. These brownies are not only good the day after they’re baked they’re actually better than when fresh from the oven.Source unknown

★★★★★ 1 vote


5 oz. mexican chocolate, preferable ibarra brand, chopped
3/4 stick unsalted butter, 6 tbsp.
1 cup flour (stir the flour with a fork, scoop into dry measure cup and sweep it level)
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup packed light brown sugar
1/4 cup sugar
2 tbsp. triple sec or other orange liqueur
1 tsp. vanilla extract
1 cup coarsely chopped pecans


1Position a rack in middle of oven and preheat oven to 350. Butter an 8 x 8 inch baking pan, preferably metal (if using glass, lower oven temp to 325.). In top of double boiler over hot (not simmering) water, melt together chocolate and butter. Remove from oven the hot water and cool slightly. In medium bowl, sift together flour, baking soda, and salt. In medium bowl, whisk egg. Whisk in brown and white sugars til mixture is thick and fluffy. Stir in melted chocolate mixture, Triple Sec and vanilla extract. Sift in flour mixture stirring til just barely mixed. Stir in pecans. Transfer batter to baking pan and spread it to edges. Bake about 25 minutes or til a tester comes out almost clean when inserted about 1 inch from edge of pan. Cool brownies on rack to room temperature. Cut into 9 equal pieces, remove from pan and wrap well. Let brownies stand at room temperature 24 hours before serving. Makes 9

About Border Brownies

Course/Dish: Cakes, Chocolate