Mexican Chocolate Brownies (from Bon Appetit, with a few changes) graced the table as the dessert for Chicken Tortilla Soup tonight. Yum yum yum!
* 4 ounces unsweetened chocolate, chopped
* 1/2 cup (1 stick) salted butter
* 1 1/4 cups (packed) golden brown sugar
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground cayenne pepper
* 3 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup all purpose flour
* 1 cup milk chocolate chips (about 6 ounces)
For brown sugar topping
* 1 cup (packed) golden brown sugar
* 1/4 cup whipping cream
* 1 tablespoon unsalted butter
* 3/4 tablespoon vanilla extract
* 1/2 cup sliced almonds
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 pepper. 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.
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.