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South of the Border Brownies




  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/4 cups packed golden brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup milk chocolate chips (about 6 ounces)

Brown Sugar Topping

  • 1 cup packed golden brown sugar
  • 1/4 cup whipping cream
  • 1 tablespoon unsalted butter
  • 3/4 tablespoon vanilla extract


  1. Brownies: Heat oven to 325 degrees F. Grease a 9-inch square baking dish.
  2. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool for 5 minutes.
  3. Mix in sugar, cinnamon, and salt.
  4. Add eggs, 1 at a time, then vanilla extract, stirring until batter is smooth.
  5. Add flour until blended.
  6. Stir in chocolate chips.
  7. Pour batter into prepared dish.
  8. Bake until a wooden pick inserted into center comes out with a few moist crumbs attached, about 35 minutes.
  9. Cool completely in pan on rack.
  10. Brown Sugar Topping: Combine sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and just starting to boil.
  11. Remove from heat; stir in vanilla extract. Allow to cool for 5 to 10 minutes.
  12. Whisk until thick enough to spread. Spread over brownie.
  13. Allow to stand until topping sets.


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