South-of-the-Border Brownies - WSIL-TV 3 Southern Illinois

South-of-the-Border Brownies


  • 4 ounces semi-sweetened chocolate, chopped
  • ½ cup (1 stick) unsalted butter
  • 1¼ cups (packed) golden brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 cup milk chocolate chips (about 6 ounces)

1. Preheat oven to 325°F.  Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes.

2. Mix in sugar, cinnamon, and salt.  Add eggs, 1 at a time, then vanilla stirring until batter is smooth.  Add flour until blended. Stir in chocolate chips.

3. Pour batter into greased 9x9 pan. Bake at 325° until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For brown sugar topping:

  • 1 cup (packed) golden brown sugar
  • ¼ cup whipping cream
  • 1 tablespoon unsalted butter
  • ¾ tablespoon vanilla extract

Combine sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and just starting to boil. Remove from heat; mix in vanilla. Allow to cool 5-10 minutes.  Whisk until thick enough to spread. Spread over brownie.  Allow to stand until topping sets.


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