Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.

　　

Ingredients

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

　　

Step 1

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.