Mexican Brownies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 brownies
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whipping cream
- 3/4 cup all purpose flour
- 1 tablespoon unsalted butter
- 1/2 cup sliced almonds
- 3/4 tablespoon vanilla extract
- 1 cup (packed) golden brown sugar
- Carbohydrate 45 g(15%)
- Cholesterol 58 mg(19%)
- Fat 16 g(25%)
- Fiber 2 g(9%)
- Protein 4 g(8%)
- Saturated Fat 9 g(45%)
- Sodium 70 mg(3%)
- Calories 340
PreparationMake brownies: Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. 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. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate 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. Make topping: Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to 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 aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
PreparationMake brownies: Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. 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. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate 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. Make topping: Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to 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 aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
