Brownies Mexicanas

Life without Mexican food is no life at all. At least, I think so. Rich with color, flavor, and zeal, our south-of-the-border neighbors boast a cuisine that parallels the energy and cheer of their culture. Mexicans have not only achieved the art of palatal perfection through their menu of savory dishes, such as tamales, tortillas, and quesadillas, but they can also be applauded for a sweet discovery that dates back nearly 2,000 years: chocolate.
Chocolate, though now typically prepared as a saccharine treat, was in fact originally consumed as a bitter and spicy drink. It wasn't until the sixteenth century that the influence of transatlantic trade and technological innovation transformed the Mesoamerican version of chocolate into its contemporary character. In present-day Mexico, however, the ancient flavors of chocolate still stand in the treat's new-found reputation: infused with sugar, cinnamon, and almond, Chocolate Mexicano is a mouthwatering and unique combination of flavors.

As I sat down to contemplate a way to communicate the depth and history of Mexican chocolate, my mind kept wandering back to one of my favorite American dessert classics: the brownie. Prepared with copious amounts of chocolate, a panful of brownies quickly proved to be the best way to showcase each flavor found in Mexican chocolate. My brownie squares, aptly entitled "Brownies Mexicanas," are rich bites of chocolate and almond cake, topped with a distinct cinnamon coffee streusel. One bite of these postres and you'll be living la pura vida.