Mexican Chocolate Fudge Brownies
1 cup (2 sticks) butter
6 oz. unsweetened chocolate
2 cups sugar
1 tsp. vanilla
1 tsp. almond extract
1/2 cup flour
2 tsp. ground cinnamon
1/2 tsp. kosher salt
8 oz. semi-sweet chocolate, chopped
Preheat the oven to 325°F.
Line a 9x13x2-inch cake pan with aluminum foil. Cover the foil with a light coat
Fill a saucepan half full with water and bring to a boil over medium-high heat.
Combine the butter and chocolate in a medium stainless steel bowl and place over
the saucepan. Reduce the heat to low. Stir the butter mixture until smooth,
about 5 minutes.
Remove from the heat and let cool 5 minutes. Add the sugar and mix well. Add the
eggs one at a time, beating to incorporate after each addition. Add the vanilla
and almond extract.
Combine the flour, cinnamon and salt in a small bowl. Add to the chocolate
mixture and stir to thoroughly combine.
Pour into prepared cake pan. Bake until the top is dry but the center is still
moist, about 25 minutes. Be careful not to overbake.
Remove from the oven and sprinkle the chocolate over the top. Let sit until the
chocolate begins to melt, about 5 minutes. Spread the chocolate around the top
using a metal spatula or knife. Refrigerate until completely cooled and the
chocolate is hard, about 2 hours.
Invert onto a platter and carefully peel the foil away from the brownies. Cut
into bars. Serve chilled.
Chef Laila Schiess
Serves: 8 to 10 as dessert