Yield: 16 Servings
|4 ounces||Unsweetened chocolated; chopped|
|1¼ cup||Brown sugar; packed|
|1 tablespoon||Ground cinnamon|
|1 teaspoon||Vanilla extract|
|1 cup||Milk chocolate chips (about 6 ozs.)|
|1 cup||Brown sugar; packed|
|¼ cup||Whipping cream|
|¾ teaspoon||Vanilla extract|
|½ cup||Sliced almonds|
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, .