The adult brownie - includes recipes

Sunset, Feb, 1995 by Christine Weber Hale

Truffles and Mexican chocolate set these sweets apart

More sophisticated foods may become routine as we mature. But if you have a weakness for rich, gooey brownies, grown-up flavor is just what it takes to blast you out of blase. Ingredients for adult consideration: Mexican chocolate and cinnamon or chocolate truffles. The resulting brownies make elegant dinner party finales or superb valentine offerings.

Espresso or a little brandy goes well with these brownies. But we must warn you - a glass of ice-cold milk is so tempting it can blow your mature cover.

Mexican Chocolate Brownies with Cinnamon

1/2 Cup (3 oz.) pine nuts

4 ounces piloncillo or panocha sugar or 3/4 cup firmly packed brown sugar

1/2 cup (1/4 lb.) butter or margarine, cut into chunks

2 tablets (6 1/2 oz.) Mexican chocolate, coarsely chopped

1 ounce unsweetened chocolate, coarsely chopped

2 large eggs

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 cup all-purpose flour

Sweetened whipped cream and cinnamon sticks (optional)

Spread nuts out in an 8- or 9-inch-wide baking pan. Bake in a 350 [degrees] oven until the pine nuts are golden brown, 8 to 10 minutes; shake often. Pour nuts from pan and set aside.

With a flat mallet or in a food processor, crush or whirl piloncillo until finely ground. In a 2- to 3-quart pan, combine sugar, butter, Mexican chocolate, and unsweetened chocolate. Stir often over low heat until chocolates are melted and smooth. Remove from heat, and beat in eggs, vanilla, and cinnamon until well blended. Mix in flour and pine nuts.

Pour batter into a lightly oiled 9-inch square pan. Bake in a 350 [degrees] oven until brownie springs back in center when gently pressed, 20 to 25 minutes. Let cool on a rack. Cut into squares or triangles; top brownies with whipped cream to taste, and garnish with cinnamon sticks. Serves 8 or 9.

Per serving: 371 cal. (61 percent from fat); 5.6 g protein; 25 g fat (12 g sat.); 39 g carbo.; 129 mg sodium; 75 mg chol.

Truffle Brownies

1/2 cup (1/4 lb.) butter or margarine, cut into chunks

3 ounces unsweetened or bittersweet chocolate, cut into chunks

1 1/3 cups sugar

2 large eggs

1 teaspoon vanilla

1/2 cup all-purpose flour

About 3/4 pound chocolate truffles, any flavor with solid centers, cut into 1-inch chunks

Sweetened whipped cream or vanilla ice cream (optional)

In a 2- to 3-quart pan, combine butter and unsweetened chocolate. Stir often over low heat until chocolate is melted and smooth. Remove from heat and beat in sugar, eggs, and vanilla to blend well. Stir in flour and truffle pieces. Pour batter into a lightly oiled 9-inch square pan.

Bake in a 350 [degrees] oven until brownie springs back in center when gently pressed, about 25 minutes. Let cool in pan on a rack. Serve warm or cool, cut into squares or triangles. Top portions to taste with whipped cream. Serves 8 or 9.

Per serving; 487 cal. (55 percent from fat); 5.3 g protein; 30 g fat (18 g sat.); 55 g carbo.; 147 mg sodium; 95 mg chol.