Mexican Cinnamon Brownies

Happy Cinco de Mayo!  We are going to a Cinco de Mayo party this afternoon so I decided to make these Mexican Cinnamon Brownies.  They are fudgy and moist with just the right hint of cinnamon.  A perfect kid friendly snack.  

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Ingredients

• 3 ounces unsweetened chocolate squares or 9 Tbsp. unsweetened cocoa powder and 3 Tbsp. cooking oil*
• 1/2 cup butter (1 stick)
• 3 eggs
• 1 cup sugar
• 3/4 cup light brown sugar
• 1-1/2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup chopped pecans

Instructions

1. Heat the oven to 350 degrees. Melt the chocolate squares or cocoa and oil with the butter in a saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat and allow the mixture to cool, about 15 minutes.
   
   
2. Meanwhile, in a large bowl, whisk the eggs until they are foamy, then add the sugars and the vanilla extract, and whisk until they're well combined. Stir in the chocolate mixture until it's thoroughly combined.  (I used my mixer with the wire whisk attachment.)
   
   
3. In another bowl, stir together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the egg-and-sugar mixture and beat until smooth. Fold in the pecans.
   
   
4. Pour the batter into a lightly greased 13- by 9-inch pan and bake for 25 to 30 minutes or until a knife inserted into the center comes out clean. Makes approximately 20-24 brownies.

*You can substitute 3 Tbsp. unsweetened cocoa powder and 1 Tbsp. cooking oil for each 1 oz. square of unsweetened chocolate.  This may save you a trip to the store if you make these on a whim like I did.  

This recipe is slightly adapted from Family Fun.