Mexican Brownies


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The traditional Mexican flavor combination of cinnamon and chocolate enhances these rich, dense brownies.

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  • 4 oz. unsweetened chocolate, chopped
  • 1/2 C. (1 stick) unsalted butter
  • 1 1/4 C. (packed) brown sugar
  • 1 Tbs. ground cinnamon
  • 1/4 tsp. salt
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 3/4 C. all purpose flour
  • 1 C. milk chocolate chips
  • 1/2 C. sliced almonds

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Preheat oven to 325 degrees. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface, sprinkle with sliced almonds. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35-45 minutes. Cool completely in pan on rack. Using foil as aid, lift baked dough from pan. Cut into 16 brownie squares. Serve cold or at room temperature.

Makes 16 brownies.

Per serving: 250 calories; 14 g fat (8 g saturated fat; 50 percent calories from fat); 30 g carbohydrates; 55 mg cholesterol; 65 mg sodium; 3 g protein; 2 g fiber.

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