It is hard to improve on a plain brownie, but this recipe might fit the bill. Brown sugar and cinnamon perfume the dark and milk chocolate, making them reminiscent of Mexican chocolate. A crunchy brown sugar-almond topping adds a perfect crunch. These brownies are moist and cakey–perfect with a scoop of ice cream or a tall glass of ice cold milk.
These brownies must cool before they are cut up–otherwise they are too crumbly. I thought they actually improved overnight because the flavors of chocolate, cinnamon, brown sugar and vanilla melded and mellowed.
Recipe from The Bon Appetit Cookbook.
| Mexican Brownies |
Recipe Type: Dessert
Author:
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins
Serves: 16
Super chocolate brownies with cinnamon and brown sugar.
Ingredients
- BROWNIES
- 4 oz unsweetened chocolate, chopped
- 1 stick butter, unsalted
- 1 1/4 cups golden brown sugar, packed
- 1 TBLS cinnamon, ground
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 cup milk chocolate chips
- BROWN SUGAR TOPPING
- 1 cup (packed) golden brown sugar
- 1/4 cup whipping cream
- 1 TBLS unsalted butter
- 3/4 tsp vanilla extract
- 1/2 sliced almonds
Instructions
- FOR BROWNIES
- Preheat oven to 325.
- Like 8x8x2 baking pan with aluminum foil.
- Stir unsweetened chocolate and butter in heavy saucepan over low heat until melted.
- Cool 5 minutes.
- Whisk in sugar, cinnamon and salt.
- Whisk in eggs, 1 at a time, then vanilla.
- Continue to whisk until batter is smooth, about 2 minutes.
- Add flour and whisk until just combined.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake until tester inserted into the center comes out with a few moist crumbs still attached, about 30 minutes. Do not overbake.
- Let cool completely.
- FOR BROWN SUGAR TOPPING
- Whisk sugar, cream and butter in a heavy saucepan over low heat until mixture is smooth and comes to a boil.
- Remove from heat, whisk in vanilla.
- Cool 10 minutes.
- Spread evenly over brownie.
- Sprinkle with almonds.
- Let stand until topping sets, about 2 hours.
- Refrigerate until cold.
I needed a dessert idea for my Moms & Margaritas school fundraiser this weekend – done!!
These look awesome! I’m sure they will taste great with tequila.
found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later
I have not made this recipe myself yet but had the pleasure of enjoying the bronwies that Rebecca had made and it was FABULOUS! The brownie along with caramel and vanilla ice cream was heaven! Can’t wait to try myself!