Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mexican Brownies




Source of Recipe


Internet


List of Ingredients




FOR THE BROWNIES:
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, divided use
2 1/4 cups light brown sugar, packed, divided use
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 3/4 teaspoons vanilla extract, divided use
3/4 cup all-purpose flour
1 cup milk chocolate chips (about 6 ounces)

FOR THE BROWN-SUGAR TOPPING:
1/4 cup heavy (whipping) cream
1/2 cup sliced almonds


Recipe



Preheat oven to 325 degrees F. Line 8-inch-square baking pan with foil, extending foil over sides.

TO MAKE BROWNIES:
In large, heavy saucepan over low heat, stir unsweetened chocolate and 1/2 cup butter until melted and smooth. Cool for 5 minutes.

Whisk in 1 1/4 cups brown sugar, cinnamon and salt. Whisk in eggs, 1 at a time. Whisk in 1 teaspoon vanilla. Continue to whisk for 2 minutes or until batter is smooth. Add flour. Whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface.

Bake for 35 minutes or until tester inserted into center comes out with a few moist crumbs attached. Cool completely in pan on rack.

TO MAKE BROWN-SUGAR TOPPING:
In small, heavy saucepan, whisk together 1 cup brown sugar, cream and 1 tablespoon butter over low heat until mixture is smooth and comes to boil. Remove from heat. Mix in 3/4 teaspoon vanilla. Cool for 10 minutes.

Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand for 1 hour until topping sets. (Note: Can be made 1 day ahead. Cover and keep chilled.)

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

Makes 16 brownies