Mexican Chocolate Streusel Brownies

Ingredients

• 1.5 teaspoons almond extract 
• 0.5 teaspoon double-acting baking powder 
• 1.5 cups brown sugar packed
• 0.8 cup butter cut into chunks
• 32 servings chocolate 
• 5 large eggs 
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon salt 
• 2 cups baker's chocolate unsweetened finely chopped
• 1.5 tablespoons vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• skewers

Directions

1. In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth.
2. Remove from heat and whisk in brown sugar and granulated sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.
5. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.
6. Bake brownies in a 325 oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes.
7. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).
8. Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended.
9. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.