Mexican Brownies

Photo: flickr user ralph and jenny

Ingredients

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

1/4 cup whipping cream

1 tablespoon butter

3/4 teaspoon vanilla extract

1/2 cup sliced almonds

Preparation

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.