To tell you the truth, I’m not sure why these are called Mexican Brownies. As I’m sure we all know, Cinco de Mayo is coming up tomorrow which also happens to be my client day. I am making (what else?) Mexican food and I wanted the “treat” to fit in with the theme. A quick search on Epicurious brought me here.
I know Mexican chocolate has cinnamon in it and this brownie batter calls for a whopping tablespoon of the stuff. I don’t know what the topping contributes to making them Mexican. I remember reading that Latin America likes it’s desserts really sweet (how about that for a gross generalization?), and if that is true, these should please a Latin American palate. They are very sweet. Kind of like brown sugar fudge on top of a cinnamon-y brownie.
You could, of course, leave off the topping all together and have a very tasty (and incredibly easy) bar. I like sweet things but this was a little much for me. I’ll let Randy and the boys eat these and I will turn my attention to the slices of 6 layer chocolate cake that my neighbor brought over.
I made a few changes here. After reading some of the comments following the recipe, I bumped up the amount of cinnamon from 1 tablespoon to 1 1/2. I also added semi-sweet chocolate chips instead of milk chocolate because I could sense these were going to be super sweet as it was. Also, I opted to leave the sliced almond topping out, because I don’t think chocolate and nuts belong together.
Adapted from Bon Appétit
4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 1/2 tbsp. ground cinnamon
1/4 tsp. salt
3 large eggs
1 tsp. vanilla extract
3/4 cup flour
1 cup semi-sweet chocolate chips (about 6 ounces)
For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tbsp. unsalted butter
3/4 tbsp. vanilla extract
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. Bake until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool completely in pan on rack.
Whisk suar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk and then allow to come to a thick enough texture to spread, whisking occasionally. Spread over brownie. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.