1/2 cup pine nuts
4 ounces piloncillo or 3/4 cup brown sugar
1/2 cup butter, cut into chunks
2 tablespoons (6 1/2 ounces) Mexican chocolate, coarsely chopped*
1 ounce unsweetened chocolate
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour

* Ibarra is a good brand to use.

Spread pine nuts in an 8- or 9-inch pan. Toast at 350 degrees F for about 8 minutes, shaking often. Grind piloncillo.

In a saucepan combine butter, Mexican chocolate and unsweetened chocolate. Stir until melted. Remove from heat. Add eggs, vanilla extract and cinnamon. Blend well. Mix in flour and pine nuts. Pour into a lightly oiled 9-inch square pan, then bake for 20 to 25 minutes.