Monday, June 2, 2008

Mexican Chocolate Fudge Brownies

Different but good
1 cup butter
6 ounces unsweetened chocolate
2 cups sugar
4 egg
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup flour
2 teaspoons cinnamon
1/2 teaspoon salt
8 ounces semisweet chocolate chopped
1Preheat oven to 325 degrees.
2Line 9x13x2 inch cake pan with foil,lightly butter foil.
3Fill saucepan half full of water,bring to boil over medium high heat.
4Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
5Stir until mixture is smooth and melted,about 5 minutes.
6Remove from heat and let cool 5 minutes.
7Add sugar,mix.
8Add eggs,one at a time,beating well after each addition.
9Add vanilla and almond extract.
10Combine flour,cinnamon and salt in small bowl.
11Add to chocolate mixture,stir to combine.
12Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
13Do not overbake.
14Remove from oven,sprinkle chopped semi-sweet chocolate over top.
15Let sit until chocolate begins to melt,about 5 minutes.
16Spread over brownies with spatula or knife.
17Refrigerate until completely cooled and chocolate is hard,about 2 hours.
18Invert onto plate,peel foil off carefully.
19cut into bars and serve.

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