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Ibarra chocolate brownies

Course Dessert
Cuisine American, Mexican
Keyword Brownie, brownies, butter, chocolate, cinco de mayo, ibarra chocolate, mexican brownie, mexican dessert, vanilla
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 brownies


  • 20 tablespoons of unsalted butter
  • One disc of Ibarra chocolate chopped and melted
  • ¾ cup of cocoa powder I used Droste and it is darker than traditional American cocoa powder and also expensive so use what you have but your brownies will be lighter than pictured
  • 2 cups of sugar
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of salt
  • 4 eggs cold
  • 2/3 cup of flour


  1. Heat the oven to 325 and have a rack in the middle ready to go.
  2. Line and 8 inch pan with foil all the way around and up the sides and spray with cooking spray.
  3. In a large saucepan melt the butter. Remove from heat and immediately add the sugar, cocoa powder, melted Ibarra, vanilla and salt AND four teaspoons of water. Stir to completely combine and let sit for about five minutes.
  4. Then add the eggs, one at a time and vigorously stir (I use a wooden spoon) each eggs into the chocolate mixture. Add the flour and gently stir to combine, but don’t overdo it.
  5. Bake for about 35-40 minutess – a toothpick in the center should come out with a few nice crumbs on it but not wet with batter. Cool in the pan on a rack for 10 minutes and then use the foil to lift out of the pan and continue cooling on the rack. Cut and store airtight at room temperature. I suppose these can last for a few days, but I have never had any left for more than two days so I can’t really say and hopefully you won’t have to find out either.