I love chocolate. You may have already guessed this, since I’ve already posted a chocolatey recipe before. (Granted, I’ve been a bit slack with updating this blog… my apologies.) Regardless, I am compelled to share the single best chocolate-related recipe I’ve ever had the pleasure of enjoying. A little over a year ago, my friend Ashley made my idea of heaven in a dessert for her culinary final — a towering brownie-peanut butter-pretzel-caramel concoction that should be outlawed. I was already sold with her description. I mean, how can you mess up something that consists of chocolate, peanut butter, pretzels, and caramel? Even more so, how much better can it get? Using this brownie recipe, that’s how.
You know how you have some brownies that are kind of like a sad, frosting-less chocolate cake in the shape of a brownie? Or worse, some dry, crumbly thing that tastes vaguely like chocolate? They should not be called brownies. That completely disgraces the glory that is the brownie. But that all ends with this recipe. Ok, just how good are these damn brownies, you ask? Well. Every.single.piece. of this brownie is simultaneously crisp on the outside, and gooey on the inside. With 11 ounces of chocolate, there is nothing vague about the chocolatey-ness. After I made them myself, I decided right then and there that I will never ever ever use any other recipe ever again. And once you make them, you won’t either.
Since the holiday season is upon us, I started getting a bit homesick for my in-law/adopted family in San Diego and the Mexican hot chocolate with pan con mantequilla (bread grilled with butter) and pan dulce (sweet bread). So, I decided to put some Abuelita chocolate in the recipe, and they turned out better than I thought. The texture remained the same, and the Abuelita chocolate was subtle yet was noticeable enough to the discerning tongue. Mexican hot chocolate brownies. Yes.
So, on with the recipe.