Mexican chocolate, usually found in tablet form, contains
cinnamon, sugar, and ground almonds as do these fudgy
squares.
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not
unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup 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 cinnamon
Preheat oven to 350F. 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. Brownies keep, layered
between sheets of wax paper in an airtight container at
cool room temperature, 5 days.