Mexican Brownies Recipe
Servings: 12
Ingredients
- 4 ounce Unsweetened chocolated, minced
- 1/2 c. Butter
- 1 1/4 c. Brown sugar, packed
- 1 Tbsp. Grnd cinnamon
- 1/4 tsp Salt
- 3 lrg Large eggs
- 1 tsp Vanilla extract
- 3/4 c. Flour
- 1 c. Lowfat milk chocolate chips (about 6 ozs.)
- 1 c. Brown sugar, packed
- 1/4 c. Whipping cream
- 1 Tbsp. Butter
- 3/4 tsp Vanilla extract
- 1/2 c. Sliced almonds
Directions
- 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 till melted and smooth. Cold 5 min.
- Whisk in brown sugar, cinnamon and salt. Whisk in Large eggs, 1 at a time, then vailla. Continue to whisk till batter is smooth, about 2 min. Add in flour and whisk just till blended. Stir in cholocate chips. Pour batter into prepared pan, smoothing surface. Bake till tester inserted into center comes out with a few moist crumbs attached, about 35 min. Cold completely in pan on rack.
- For topping; whisk sugar, cream and butter in a heavy small saucepan over low heat till mix is smooth and comes to a boil. Remove from heat.
- Fold in vanilla. Cold 10 min. Whisk till thick sufficient to spread. Spread over brownie. Sprinkle with almonds. Let stand till 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 cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 140 | 35% |
| Total Fat 15.88g | 20% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 158mg | 7% |
| Potassium 172mg | 5% |
| Total Carbs 62.0g | 17% |
| Dietary Fiber 1.5g | 5% |
| Sugars 52.2g | 35% |
| Protein 4.17g | 7% |
