Mexican Brownies Recipe

Mexican Brownies Recipe

Ingredients:

For the brownies :
4 oz of chocolate (unsweetened); chopped
1/2 c of butter (unsalted); softened
1 1/4 c of sugar (golden brown)
1/4 teaspoon of salt
1 Tbsp of cinnamon
3 fresh eggs (large)
1 teaspoon of vanilla (extract )
3/4 c of flour (all purpose); sifted
1 c of milk chocolate flakes

For the toppings:
1 c of sugar (golden brown)
1/4 c of whip cream
1 Tbsp of butter (unsalted); softened
3/4 Tbsp of vanilla (extract)
1/2 c of almonds; sliced

Instructions:

Preheat the oven up to 325 degrees F. Grease up a pan and line with aluminum foil. Extend it over the sides.

Turn on the stove and set it on medium-high. Melt the chopped chocolate with the butter onto a saucepan. Stir constantly until the butter and chocolate melts and texture becomes smooth. Set aside and let cool for five minutes.

Mix the salt and sugar together with cinnamon. Add the eggs, beating them well individually and pour in the vanilla. Stir to make the mixture smooth. Add in the all purpose flour, then blend well to make sure the lumps disappear. Fold in the chocolate flakes and mix carefully.

Transfer the mixture into the pan and bake for about thirty-five minutes. Set aside to cool.

For topping, heat the sugar, butter, and whip cream in a saucepan and continuously whisk till the mixture becomes smooth and has come to a boil. Take out from the heat and stir in the vanilla then let it cool for ten minutes. Constantly whisk until texture becomes thick then spread onto the cooled brownie. Garnish with sliced almonds and let the topping set before serving.

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