Mexican Chocolate Brownies

I have two or three boxes of Ibarra (a Mexican baking chocolate) in my cabinet, purchased with the intent of using it for many, many cups of Mexican hot chocolate. But right now I can't drink milk, and I don't really like the taste of soymilk when it's heated. There the Ibarra sits, gathering dust on its bright yellow box, making me feel sad and guilty. What to do? Make brownies instead! I found three recipes on the internet, and so far this is the one I like best.

1/2 cup (1 stick) butter
1 oz. unsweetened baking chocolate, chopped
2 tablets (6.5 oz total) Ibarra Mexican chocolate, chopped
3/4 cup firmly packed brown sugar
2 large eggs
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup toasted pine nuts

1. Preheat oven to 350. Spray a 8-inch square baking pan with cooking spray, then dust with flour (or cocoa powder!)

2. In a 2-3 quart saucepan over low heat, melt the butter with the two kinds of chocolate, stirring frequently, until smooth.

3. While chocolate is melting, toast pine nuts by spreading them on a baking pan and placing in the heated oven for 5-8 minutes, shaking pan often, until nuts are golden. Remove from pan immediately.

4. Remove chocolate from heat and stir in brown sugar, eggs, cinnamon, vanilla, flour and pine nuts.

5. Spread batter evenly in prepared pan and bake for 25-30 minutes, until edges feel firm to the touch and turn a shade darker.

6. Run a knife between pan rim and brownie. Let cool in pan on a rack for 1 hour. Cut into squares.