MEXICAN BROWNIES WITH ICE CREAM AND FUDGE SAUCE
Steps:
- Preheat oven to 325 degrees. Butter 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 extract, and ground cinnamon. Stir in chopped Mexican chocolate and chopped toasted almonds. Transfer batter to pan; smooth top. Bake brownie until tester inserted into center comes out with fudgy crumbs still attached, about 30 minutes (do not overbake). Transfer to rack; cool. Cut brownie into 12 squares. Serve brownies with vanilla ice cream and fudge sauce.
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