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Double Chocolate Brownies with Rosita de Cacao

Double Chocolate Brownies With Rosita De Cacao

Rosita de Cacao is a little flower that, while unrelated to chocolate, is adored in some parts of Mexico for chocolate drinks.


  • 2/3 cup butter, at room temperature
  • 150 g milk chocolate
  • 75 g dark chocolate
  • ½ cup sugar
  • 2 tsp vanilla extract
  • ½ tsp Rosita de Cacao, ground
  • 1 pinch salt
  • 2 eggs
  • 1 egg yolk
  • 2/3 cup flour
  • ¾ cup pecan pieces


  1. 1

    Line an 8-inch pan with parchment paper. Butter the paper and sides of the mold.

  2. 2

    Melt butter and two chocolates in a bain-marie. Remove from heat and let cool.

  3. 3

    Incorporate Rosita de Cacao, sugar, vanilla and salt with a whisk (it will be a little grainy). Incorporate eggs one at a time, then the egg yolk.

  4. 4

    Add flour and incorporate well with a spatula.

  5. 5

    Pour mixture into a mold and spread pecans on top.

  6. 6

    Bake until a toothpick inserted in the middle comes out clean (It can be a little fudgy, but shouldn’t be liquid in the center).

  7. 7

    Remove from mold and let cool on a cooling rack.