Mexican brownies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .