Cinnamonsational Brownies

I mentioned my sister earlier on and for those who missed that post – I pretty much think the sun sets and rises with her. I can’t help it – I adore her and have since the day she was born. I am eight years older than her and loved being her second mom, and love even more being her friend now that we are both adults. It doesn’t hurt that she finds out of this world recipes like this one and shares them with me. These Mexican brownies are to.die.for.

In the summer of 2009 we spent 10 days in Morocco with our mom and family friends. We have always liked cinnamon, but that trip reignited our love affair with it. The Moroccans have a way of adding just the right amount to enhance a dish, instead of just altering it. Even though this recipe is named Mexican brownies, I think of Morocco every time I eat them…which is approximately 10 times more than I should.

Start by gathering all of your ingredients. For me this really does save time, sanity and helps me avoid skipping an ingredient. I group them all together and then as I use them move them to the other side of the stove.

Next chop the butter into small pieces, break up the chocolate (try very hard not to eat a piece) and put in a pan over medium low heat. Stir occasionally. *For the record I have made these with salted butter and 5 ounces of the same type of chocolate or dark chocolate and it is still delicious, so feel free to use what you have on hand.

While the chocolate butter goodness is melting put the sugar and the almonds into a chopping apparatus. (I use the little dicer that came with my hand blender). Again I like to reduce sugar and in the recipe I used just over half cup and it was still delicious. Chop until the almonds are as fine as the sugar.

While the chocolate is cooling for 10 minutes this is a great time to measure remaining ingredients, butter and flour the pan, and start to tidy the kitchen.

Once cool, stir the sugar and almond concoction into the chocolate. It should look a little grainy and a whole lot delicious.

Add the eggs one at a time stirring completely.

Stir in the flour, cinnamon (I use 1 heaping teaspoon and it is a.maz.ing), and salt until just wet.

Pour into your buttered and floured pan (I use a cheapy 8 x 8 pan from Ikea). Put in the oven for 25-30 minutes. Wait for the neighbours to come to your door to ask you what that delicious smell is.

Let cool for 10-15 minutes before cutting (to me this is the hardest part). I find that using a pizza cutter keeps the brownies from dragging into each other and allows you to cut them as small or large as you like. Enjoy (and try to share – but it will be hard).

The recipe in it’s entirety:

Mexican Brownies3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 cup whole blanched almonds, toasted until golden and cooled
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions:
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.

In a food processor process sugar and almonds until ground fine. 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. Stir in flour, salt, and cinnamon until just combined.

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