Name: Mexican Brownies
Ingredients: 4 oz Unsweetened chocolated; chopped; 1/2 c Butter; 1 1/4 c Brown sugar; packed; 1 tb Ground cinnamon; 1/4 ts Salt; 3 lg Eggs; 1 ts Vanilla extract; 3/4 c Flour; 1 c Milk chocolate chips (about 6 ozs.); 1 c Brown sugar; packed; 1/4 c Whipping cream; 1 tb Butter; 3/4 ts Vanilla extract; 1/2 c Sliced almonds

Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Mexican	Cookie	16	Servings

INGREDIENTS

4	oz	Unsweetened chocolated; chopped
1/2	c	Butter
1 1/4	c	Brown sugar; packed
1	tb	Ground cinnamon
1/4	ts	Salt
3	lg	Eggs
1	ts	Vanilla extract
3/4	c	Flour
1	c	Milk chocolate chips (about 6 ozs.)
1	c	Brown sugar; packed
1/4	c	Whipping cream
1	tb	Butter
3/4	ts	Vanilla extract
1/2	c	Sliced almonds

INSTRUCTIONS

TOPPING
From:    Laura Hunter <[email protected]>
Date:    Mon, 29 Jul 1996 19:15:17 -0400
Preheat oven to 325.  Line an 8" square baking pan with foil, extending
foil over the sides of the pan. Stir unsweetened chocolate and butter in a
heavy large saucepan over low heat until melted and smooth. Cool 5 minutes.
Whisk in brown sugar, cinnamon and salt. Whisk in eggs, 1 at a time, then
vailla. Continue to whisk until batter is smooth, about 2 minutes. Add
flour and whisk just until blended. Stir in cholocate chips. Pour batter
into prepared pan, smoothing surface. Bake until tester inserted into
center comes out with a few moist crumbs attached, about 35 minutes. Cool
completely in pan on rack.
For topping; whisk sugar, cream and butter in a heavy small saucepan over
low heat until mixture is smooth and comes to a boil.  Remove from heat.
Mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread
over brownie.  Sprinkle with almonds.  Let stand until topping sets, about
1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as an
aid, lift brownie from pan.  Cut brownie into 16 squares.  Serve cold or at
room temperature.
EAT-L Digest 29 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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