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Delicious, sophisticated brownies that are great during the holidays as well as to finish a Mexican meal. While there are a lot of steps, it's actually a pretty easy dish to make and enjoy. Adapted from "Layers of Flavor" by Ray Overton.
- 2 cups sugar
- 1 1⁄4 cups all-purpose flour
- 2⁄3 cup dutch process cocoa
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1 cup butter, melted and cooled
- 4 eggs
- 1⁄4 cup Kahlua or 1⁄4 cup other coffee-flavored liqueur
- 2 teaspoons vanilla extract
- 1 cup chopped nuts (pecans, walnuts, or almonds, for use to garnish icing when finished) (optional)
- 1 cup semisweet mini chocolate chips
- 1 ounce white chocolate, chopped or 1 ounce white chocolate chips
- Preheat oven to 350°F.
- Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
- Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
- Fold in chopped nuts, if you are using them.
- Put batter in prepared baking dish, evening out the batter with a spatula.
- Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
- Remove from the oven and put dish on wire rack to cool.
- Immediately sprinkle dark chocolate chips over top of hot brownies.
- Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
- After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
- Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
- After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
- Let cool 2 hours before cutting.