Mexican Brownies
Adapted from Bon Appétit
Makes 16

For brownies
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

Make brownies:

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.

Make topping:

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.