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Receta Mexican Brownies
by Global Cookbook

Mexican Brownies
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Ingredientes

  • 4 ounce Unsweetened chocolated, minced
  • 1/2 c. Butter
  • 1 1/4 c. Brown sugar, packed
  • 1 Tbsp. Grnd cinnamon
  • 1/4 tsp Salt
  • 3 lrg Large eggs
  • 1 tsp Vanilla extract
  • 3/4 c. Flour
  • 1 c. Lowfat milk chocolate chips (about 6 ozs.)
  • 1 c. Brown sugar, packed
  • 1/4 c. Whipping cream
  • 1 Tbsp. Butter
  • 3/4 tsp Vanilla extract
  • 1/2 c. Sliced almonds

Direcciones

  1. Preheat oven to 325. Line an 8" square baking pan with foil, extending foil over the sides of the pan. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat till melted and smooth. Cold 5 min.
  2. Whisk in brown sugar, cinnamon and salt. Whisk in Large eggs, 1 at a time, then vailla. Continue to whisk till batter is smooth, about 2 min. Add in flour and whisk just till blended. Stir in cholocate chips. Pour batter into prepared pan, smoothing surface. Bake till tester inserted into center comes out with a few moist crumbs attached, about 35 min. Cold completely in pan on rack.
  3. For topping; whisk sugar, cream and butter in a heavy small saucepan over low heat till mix is smooth and comes to a boil. Remove from heat.
  4. Fold in vanilla. Cold 10 min. Whisk till thick sufficient to spread. Spread over brownie. Sprinkle with almonds. Let stand till topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as an aid, lift brownie from pan. Cut brownie into 16 squares. Serve cool or possibly at room temperature.