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MEXICAN BROWNIES from Sam LoweFor brownies: For brown sugar topping: Preheat oven to 325F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Add flour and whisk just until blended. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to 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. Using foil as aid, lift brownie from pan. Cut brownie into 16 squares.
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