mexican brownies

Categories
Cookie
Yield
16 Servings
MeasureIngredient
4 ounces Unsweetened chocolated; chopped
½ cup Butter
1¼ cup Brown sugar; packed
1 tablespoon Ground cinnamon
¼ teaspoon Salt
3 larges Eggs
1 teaspoon Vanilla extract
¾ cup Flour
1 cup Milk chocolate chips (about 6 ozs.)
1 cup Brown sugar; packed
¼ cup Whipping cream
1 tablespoon Butter
¾ teaspoon Vanilla extract
½ cup Sliced almonds

TOPPING

From: Laura Hunter <LHunter722@...> Date: Mon, 29 Jul 1996 19:15:17 -0400 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.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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