Brownies

Procedure:

1. Preheat the oven to 180°C. Lightly grease the base and sides of a 20 cm square baking pan and line with parchment paper.
2. Heat 5 centimeters of water in a medium saucepan over medium heat. Place the butter and chocolate in a bowl over the saucepan of water to melt in a double boiler. Make sure the bowl does not touch the water. Stir until the chocolate is completely melted.
3. Remove the bowl from the heat, add the cocoa powder, and mix until smooth. Add the eggs one at a time, beating lightly. Then add and beat in the sugar, cinnamon, vanilla, Amorcito Corazón sea salt, and flour. Add half of the pecans and mix.
4. Pour half of the brownie batter into the pan and spread with a spatula. Using a spoon, place half of the Cajeta Quemada Amorcito Corazón into the mixture and swirl with a toothpick or the tip of a knife.
5. Spread the rest of the brownie batter on top along with the rest of the cajeta and swirl again. Sprinkle the rest of the pecans on top.
6. Bake until a toothpick inserted in the center comes out with a few crumbs, approximately 30 to 35 minutes. The cajeta can make it difficult to tell if they are ready, so test the toothpick in several places in the dough.
7. Let cool and run a knife around the edge of the pan to loosen the brownies. Place a piece of parchment paper on top of the brownies and, using a baking sheet or cutting board, flip the brownie pan over. Peel the paper off the bottom of the brownies and flip again. Cut the brownies into cubes and serve.