MEXICAN BROWNIES

MEXICAN BROWNIES
MEXICAN BROWNIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : CHICAGO TRIBUNE

  • Serving Size : 24 Preparation Time :0:00

  • Categories : Cookies

  • Amount Measure Ingredient -- Preparation Method

  • 1

    cup unsalted butter -- (2 sticks)

  • 5

    ounces semisweet chocolate -- roughly chopped

  • 3/4

    cup sugar (plus 1 tblsp)

  • 1/2

    cup light corn syrup

  • 2

    teaspoons vanilla

  • 3

    large eggs

  • 1 1/2

    cups cake flour

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon salt

  • 1

    cup milk chocolate chips

  • 1/3

    cup sliced blanched almonds

Directions

1. Put rack in center of oven; heat oven to 350. Grease a 9 x 13 inch baking pan. Lightly coat with flour, tapping out excess. Set aside. 2. Gently melt 1/2 cup butter (1 stick) and semisweet chocalate on stovetopor in microwave. Cool slightly 3. Use mixer to beat remaining butter with sugar until fluffy. Add corn syrup and vanilla; mix until smooth. With mixer on low speed add eggs, one at a time. Mix on high speed until smooth and fluffy. Use wooden spoon to stir in flour, cinnamon, salt and milk chocolate chips. Do not overmix. Add melted butter and semisweet chocolate mixture. Transfer batter to prepared pan; spread in an even layer. 4. Bake until just beginning to set, about 15 minutes. Carefully scatter almond over surface. Continue to bake until a toothpick inserted int center comes out moist but not gooey, about 10 minutes. Do not overbake; brownies should be moist. Cool completely on wire rack. Cut into 24 squares. Can be made a day ahead, covered with foil; kept at room temperature or frozen as long a one month, wrapped airtight.

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