Mexican Brownies

• 4 ounces unsweetened chocolate, chopped
• 12 cup unsalted butter
• 1 14 cups golden brown sugar
• 1 tablespoon ground cinnamon
• 14 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 34 cup all-purpose flour
• 1 cup milk chocolate chips

1. Preheat oven to 325F.
2. Line 8-inch square baking pan with foil, extending foil over sides.
3. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat until melted and smooth.
4. Cool 5 minutes.
5. Whisk in sugar,cinamon, and salt.
6. Whisk in eggs, one at a time, then vanilla.
7. Continue to whisk until batter is smooth, about 2 minutes.
8. Add flour and whisk just until blended.
9. Stir in chocolate chips.
10. Pour batter into prepared pan, smoothing surface.
11. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
12. Cool completly in pan on rack.
13. Lift brownie from pan.
14. Cut brownie into 16 squares.

chocolate, unsalted butter, golden brown sugar, ground cinnamon, salt, eggs, vanilla, flour, milk chocolate chips

Taken from www.food.com/recipe/mexican-brownies-230591 (may not work)