Mexican Brownies

Ingredients

• 0.8 cup flour 
• 0.5 cup almonds sliced
• 3 large eggs 
• 1 cup brown sugar packed ()
• 1.3 cups brown sugar packed ()
• 1 tablespoon ground cinnamon 
• 6 ounces milk chocolate chips 
• 0.3 teaspoon salt 
• 0.5 cup butter unsalted (1 stick)
• 1 tablespoon butter unsalted
• 4 ounces baker's chocolate unsweetened chopped
• 0.8 tablespoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.3 cup whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 325F. 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.
2. Whisk in sugar, cinnamon, and salt.
3. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes.
4. Add flour and whisk just until blended. Stir in chocolate chips.
5. Pour batter into prepared pan, smoothing surface.
6. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
7. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil.
8. Remove from heat; mix in vanilla. Cool 10 minutes.
9. Whisk until thick enough to spread.
10. Spread over brownie.
11. Sprinkle with almonds.
12. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
13. Using foil as aid, life brownie from pan.
14. Cut brownie into 16 squares.
15. Serve cold or at room temperature.