MEXICAN CHOCOLATE BROWNIES

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Mexican Chocolate Brownies image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Gourmet

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
1/2 cup whole blanched almonds, toasted until golden and cooled
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.
  • In a food processor process sugar and almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and cinnamon until just combined.
  • Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

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