Recipe - Mexican Brownies

4 ounce Unsweetened chocolated;
chopped
One half cup Butter
1 One fourth cup Brown sugar; packed
1 tablespoon Ground cinnamon
One fourth teaspoon Salt
3 lg Eggs
1 teaspoon Vanilla extract
Three fourths cup Flour
1 cup Milk chocolate chips (about
6 ozs.)

TOPPING
1 cup Brown sugar; packed
One fourth cup Whipping cream
1 tablespoon Butter
Three fourths teaspoon Vanilla extract
One half cup Sliced almonds

From: Laura Hunter LHunter722@AOL.COM

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.

EATL Digest 29 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.