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| Active Time: | 30 minutes | Total Time: | 60 minutes | | Level of Difficulty: | Easy | Special Equipment: | Mexican Chocolate |
The hint of cinnamon and crunch of almonds are surprise additions to this old favorite. Most grocery stores carry Mexican chocolate, such as Ibarra, in the baking section. The left over chocolate makes wonderful hot cocoa your kids will love. 5 oz unsweetened chocolate, chopped ¾ cup unsalted butter 1 cup sugar 3 large eggs 1 cup all purpose flour 1 Tbsp vanilla extract 1 Tbsp ground cinnamon
1 3.16 oz disk Mexican chocolate, very coarsely chopped
½ cup chopped toasted almonds
1½ cup milk chocolate chips Preheat oven to 325º. Butter an 8x8-inch glass baking dish. Stir chopped unsweetened chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into medium bowl. Whisk in sugar. Whisk in eggs, then flour, vanilla and ground cinnamon. Stir chopped Mexican chocolate and copped toasted almonds. Transfer batter to pan; smooth top. Bake brownies until tester inserted into center comes out with fudgy crumbs still attached, about 30 minutes (do not over-bake). Transfer to rack to cool. Cut brownies into 12 squares and serve with vanilla ice cream and fudge sauce. From: Bon Appétit, May 2003
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