Ingredients
- Makes: 8-10 servings
- 1 cup butter
- 6 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 cup flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 8 ounces semisweet chocolate, chopped
Directions
1. Preheat oven to 325 F. (300 F for dark pans).
2. Line 9x13x2 inch cake pan with foil and let foil hang slightly over pan edge. Lightly butter foil.
3. Melt butter and unsweetened chocolate in top of double boiler over barely simmering water. Stir constantly until mixture is smooth and melted. 4. Remove from heat and let cool 5 minutes.
5. Add sugar and mix well.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla and almond extract.
8. Combine flour, cinnamon and salt in small bowl. Add to chocolate mixture, stir to combine.
9. Pour into prepared pan, bake until top is dry, but center still moist, about 20-25 minutes. Do not overbake.
10. Remove from oven, sprinkle chopped semi-sweet chocolate over top.
11. Let sit until chocolate begins to melt, about 5 minutes. Spread over brownies with spatula or knife.
12. Refrigerate until completely cooled and chocolate is hard, about 2 hours.
13. Invert onto plate, peel foil off carefully.
14. Cut into bars and serve.
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Submitted 6/13/05.
Source: Adapted from Recipezaar
Submitted By: Meryl
merstarunicorn11@hotmail.com
Mexican Chocolate Fudge Brownies