Recipe For Cooking Mexican Brownies With Ice Cream And Fudge Sauce

Toaster Oven Cookies :: Southwest Inspired Cookies

Mexican Brownies with Ice Cream and Fudge Sauce (Brownies a la Mexicana con Helada y Salsa de Chocolate)

Source: Bon Appetit, May 2003

12 servings

5 oz. unsweetened chocolate, chopped
3/4 C. (1 1/2 sticks) butter
1 C. sugar
3 lrg. eggs
1 C. flour
1 Tbsp. vanilla extract or flavoring
1 Tbsp. ground cinnamon
1 (3.16 oz.) disk Mexican chocolate (such
    as Ibarra), very coarsely chopped
1/2 C. chopped toasted almonds
Vanilla ice cream
Chocolate fudge sauce

Preheat oven to 325 degrees F. Butter an 8-in. square glass baking dish.

Stir chopped unsweetened chocolate and butter in heavy med. saucepan over low heat until melted and smooth. Pour into med. bowl. Whisk in sugar. Whisk in eggs, then flour, vanilla extract or flavoring and ground cinnamon. Stir in chopped Mexican chocolate and chopped toasted almonds.

Transfer batter to pan; smooth top. Bake brownie until tester inserted into center comes out with fudgy crumbs still attached, about 30 min. (do not over-bake). Transfer to rack. Cool.

Cut brownie into 12 squares. Serve brownies with vanilla ice cream and chocolate fudge sauce.