Dessert: Mexican Chocolate Brownies

Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Chocolate Brownies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
1/2 cup whole blanched almonds, toasted until golden and cooled
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 °F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.
In a food processor process sugar and almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and cinnamon until just combined.
Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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