Mexican Chocolate Fudge Brownies - butter

Method

• Preheat oven to 325 degrees.
• Line 9x13x2 inch cake pan with foil,lightly butter foil.
• Fill saucepan half full of water,bring to boil over medium high heat.
• Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
• Stir until mixture is smooth and melted,about 5 minutes.
• Remove from heat and let cool 5 minutes.
• Add sugar,mix.
• Add eggs,one at a time,beating well after each addition.
• Add vanilla and almond extract.
• Combine flour,cinnamon and salt in small bowl.
• Add to chocolate mixture,stir to combine.
• Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
• Do not overbake.
• Remove from oven,sprinkle chopped semi-sweet chocolate over top.
• Let sit until chocolate begins to melt,about 5 minutes.
• Spread over brownies with spatula or knife.
• Refrigerate until completely cooled and chocolate is hard,about 2 hours.
• Invert onto plate,peel foil off carefully.
• cut into bars and serve.