Amy here, running, needing something for a cookie trade! Recipe below.
Mole Dulce is perfect in desserts and sweet treats, like in EXO Roast Co‘s Mole Latte. My friend Amy there is always asking for more mole. I developed a Mole Dulce variation without the graham cracker, so the drink would be wheat free. Someday I’ll get to making a label for that, so people can buy it on the shelf.
Savory, salty, spicy Mole Dulce gets its sweetness from raisins and Xocolatl, very fine Oaxacan drinking chocolate imported by my friends Yissel and Dave. The beautiful brown paper wrap with dried lavender protects the hand formed sticks.
The chocolate contains cacao, cane sugar, almonds and cinnamon. The Mole Dulce powder contains additional almonds, giving body and flavor to the sauce. Or in this case, BROWNIES!
Mano Y Metate Mole Dulce Brownies
4 eggs (room temperature)
2 cups sugar
2 sticks softened butter (8 ounces)
1 1/4 cup cocoa powder
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
3 tablespoons Mole Dulce powder (www.manoYmetate.com)
Mole Dulce powder for topping, 5 tablespoons or so, to taste
Preheat the oven to 300 degrees F. Line a 9” x13” baking pan (or 2 pans, each 8”x8”) with parchment paper.
With an electric mixer, beat the eggs just until fluffy. Beat in sugar. Add remaining ingredients and beat. Pour batter into pan(s) and spread to level. Push Mole Dulce powder though a wire strainer to evenly distribute over the batter as a topping. Bake for 35 minutes, or until a toothpick inserted comes out with crumbs instead of batter on it.
I like them thinner, so there’s more spicy, chocolaty topping per bite. Feel free to take it out sooner or bake them in a smaller pan if you like them gooey, but the edges of the pan always seem to go first around here.
Now, off to the cookie trade. And to grind more mole.
Love, light and peace to all! Amy