Barely Cinco - Mexican Brownies

It's still Cinco de Mayo - barely. There is a 'Seis de Mayo' potluck at work tomorrow - and I have signed up for a dessert. My dessert of choice: Mexican Brownies adapted from the Bon Appetit Cookbook. I doubled the recipe - but am sharing the 'single pan' version.

Mexican Brownies

Brownies

4 oz unsweetened chocolate, roughly chopped

1/2 cup unsalted butter (1 stick)

* melt chocolate and butter in double boiler until smooth

1 1/4 cup packed light brown sugar

1 TBSP cinnamon

1/2 tsp cayenne pepper (optional)

1/4 tsp salt
* Whisk in sugar, cinnamon, cayenne, and salt (will be 'grainy')

3 large eggs

* Whisk in eggs 1 at a time (batter should be smooth by the last egg)

1 tsp vanilla

* Whisk in vanilla

3/4 cup AP flour

* Fold in flour

1 cup (6 oz) chopped tasty chocolate (used spiced Choxie)

* Fold in chocolate

Bake at 325 for 35 minutes.

Brown Sugar Topping

1 cup packed light brown sugar

1/4 cup whipping cream

1 TBSP unsalted butter

3/4 tsp vanilla

1/2 cup sliced almonds

*Once brownies are done (and while they are cooling a bit)- Cook topping (sugar, cream and butter) over low heat until boiling. Take off heat and stir in vanilla. Let cool for 10 minutes. Pour over cooled brownies and sprinkle with almonds. Allow to set for at least 1 hour. Cut into squares. Store in the fridge up to 1 day.

*note: next time I will look for a caramel topping. When reading through the ingredients - i made some incorrect assumptions. This is really just a 'BROWN SUGAR' topping. Still kind-of grainy. Not bad - but caramel would be so much better!