Mexican Chocolate Brownies

1. 1

   Preheat oven to 350F.

2. 2

   and butter and flour a 9-inch square baking pan, knocking out excess flour.

3. 3

   In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat.

4. 4

   Cool chocolate mixture 10 minutes.

5. 5

   In a food processor process sugar and almonds until ground fine.

6. 6

   Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.

7. 7

   Stir in flour, salt, and cinnamon until just combined.

8. 8

   Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it.

9. 9

   Cool brownies completely in pan on a rack before cutting into 16 squares.

10. 10

    Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.