Mexican Chocolate Fudge Brownies
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| |
| serves: 8 to 10 as dessert |
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| 1 cup | (2 sticks) butter |
| 6 oz. | unsweetened chocolate |
| 2 cup | sugar |
| 4 | eggs |
| 1 tsp | vanilla |
| 1 tsp | almond extract |
| 1/2 cup | flour |
| 2 tsp | ground cinnamon |
| 1/2 tsp | kosher salt |
| 8 oz. | semi-sweet chocolate, chopped |
| |
| preheat the oven to 325 f. line a 9x13x2-inch cake pan with aluminum foil. |
| cover the foil with a light coat of butter. fill a saucepan half full with |
| water and bring to a boil over medium-high heat. combine the butter and |
| chocolate in a medium stainless steel bowl and place over the saucepan. |
| reduce the heat to low. stir the butter mixture until smooth, about 5 |
| minutes. remove from the heat and let cool 5 minutes. add the sugar and |
| mix well. add the eggs one at a time, beating to incorporate after each |
| addition. add the vanilla and almond extract. combine the flour, cinnamon |
| and salt in a small bowl. add to the chocolate mixture and stir to |
| thoroughly combine. pour into prepared cake pan. bake until the top is dry |
| but the center is still moist, about 25 minutes. be careful not to |
| overbake. remove from the oven and sprinkle the chocolate over the top. |
| let sit until the chocolate begins to melt, about 5 minutes. spread the |
| chocolate around the top using a metal spatula or knife. refrigerate until |
| completely cooled and the chocolate is hard, about 2 hours. invert onto a |
| platter and carefully peel the foil away from the brownies. cut into bars. |
| serve chilled. |
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| (ID: 13036) Mirror: rec.food.recipes: Mon, Apr 28, 2003 |