Mexican Chocolate Brownies

Ingredients

• 0.8 cup firmly brown sugar packed
• 0.3 lb butter 
• 2  tablets mexican chocolate chopped (see notes)
• 2 large eggs 
• 0.5 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.5 cup pinenuts toasted (see notes)
• 1 ounce chocolate unsweetened chopped
• 1 teaspoon vanilla 

Equipment

• frying pan
• oven
• knife
• baking pan

Directions

1. In a 2- to 3-quart pan over low heat, frequently stir butter, unsweetened chocolate, and Mexican chocolate until melted and smooth.
2. Remove from heat and stir in brown sugar, eggs, cinnamon, vanilla, flour, and pine nuts until well blended.
3. Spread batter evenly in a buttered and floured 8-inch square baking pan.
4. Bake in a 350 oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
5. Run a knife between pan rim and brownie.
6. Let cool in pan on a rack, about 1 hour.
7. Cut into 9 or 16 squares.