Wednesday, January 6, 2010

Mexican Brownies

Fail, fail, fail! I do not like these brownies!
They are too soft and fudgey. They have a crisp crust.
Yuck! I like cakey brownies.

Mexican Brownies
6 oz chocolate (squares or chips)
12 Tbs butter (1 1/2 sticks)
5 large eggs
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp chile powder
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups all-purpose flour
Melt the chocolate and butter together over low heat. Set aside to cool slightly.
Beat the eggs, vanilla, salt, sugar, spices and corn syrup together until light and fluffy.
Preheat oven to 375F. Lightly grease a 9x13 inch pan.
Stir flour into the chocolate and butter mixture. Fold in the chocolate batter into the egg mixture, stir to combine.
Spread the batter in the pan. Bake brownies for 35 mins. The top with be crisp, but a toothpick inserted in the center will come out coated with chocolate. Remove from oven and let cool for several hours before cutting into squares.

Top with whipped cream.

Hold onto your pancreas - 'cause these are sweet!

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