1/2 cp pine nuts
3/4 cp brown sugar, firmly packed
1/2 cp butter, cut into chunks
6 1/2 oz mexican chocolate, coarsely chopped (look in the international aisle)
1 oz unsweetened chocolate, coarsely chopped
2 large eggs
1 tsp vanilla
1/2 tsp cinnamon
1/2 cp flour

sweetened whipped cream (opt)
cinnamon sticks (opt)

Spread nuts in small baking pan. Toast until golden brown, 8-10 minutes, shaking often. Pour from pan and set aside.

In a 3-quart saucepan, combine brown sugar, butter and chocolates. Stir often over low heat until melts and smooth. Remove from heat and beat in eggs, vanilla and cinnamon until well blended. Mix in flour and pine nuts.

Pour into lightly oiled 9-inch square pan. Bake @ 350 for 20-25 minutes. Let cool on rack. Cut into squares or triangles. Top with whipped cream to taste and garnish with cinnamon sticks.