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.
- 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
- 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.