Mexican Brownies


4 ounces unsweetened chocolated, chopped
1/2 cup butter
1 1/4 cups brown sugar, packed
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup milk chocolate chips (about 6 oz)
1 cup brown sugar, packed
1 tablespoon butter
3/4 teaspoon vanilla extract
1/2 cup sliced almonds


Preheat oven to 325. Line an 8" square baking pan with foil, extending foil over the sides of the pan. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat until melted and smooth. Cool 5 minutes.
Whisk in brown sugar, cinnamon and salt. Whisk in eggs, 1 at a time, then vailla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in cholocate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
For topping; whisk sugar, cream and butter in a heavy small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat.
Mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as an aid, lift brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.




Add a pinch of cayenne pepper for a slight touch of spice.


16.0 servings


Friday, December 10, 2010 - 1:02am


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