Mexican Brownies

Traditional Mexican cinnamon and chocolate brownies!

Ingredients for 16 brownies:

• 4 ounces unsweetened chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups (packed) golden brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 1 cup milk chocolate chips (about 6 ounces)

Brown sugar topping

• 1 cup (packed) golden brown sugar
• 1/4 cup whipping cream
• 1 tablespoon unsalted butter
• 3/4 tablespoon vanilla extract
• 1/2 cup sliced almonds or walnuts

Method - brownies:

1. Preheat oven to 325°F.
2. Line 8-inch square baking pan with foil, extending foil over sides.
3. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth; cool 5 minutes. Whisk in sugar, cinnamon, and salt.
4. Whisk in eggs, 1 at a time, then vanilla; continue to whisk until batter is smooth, about 2 minutes.
5. Add flour and whisk just until blended; stir in chocolate chips.
6. Pour batter into prepared pan, smoothing surface.
7. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes; cool completely in pan on rack.

Topping:

1. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil.
2. Remove from heat; mix in vanilla; cool 10 minutes.
3. Whisk until thick enough to spread; spread over brownie.
4. Sprinkle with almonds.
5. Let stand until topping sets, about 1 hour.

Using foil as aid, lift brownies from pan. Cut brownies into 16 squares. Serve cold or at room temperature.

 


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