2ouncesdark chocolatebetween 66% and 72% ideally, chopped
2ouncesMexican chocolatelook for it in specialty groceries that have a fine chocolate bar section, chopped
2teaspoonspure vanilla extract
½cuplarge chocolate chips or chunks
Preheat oven to 425. Line an 8-inch baking pan with foil or parchment*. No need to butter the inside.
In a medium saucepan, brown the butter by placing it over medium high heat. It will start to bubble and sputter, but let it cook, stirring occasionally, until the milk solids have turned brown. Immediately pour into a large heat proof bowl and let it sit about 5 minutes to cool off slightly.
Add the chocolates and stir until melted. Stir in both sugars until incorporated. Next add the Kahlua, vanilla and cinnamon and stir to combine.
Whisk in the eggs until fully incorporated, then stir in the flour. Finally stir in the chocolate chips, and scrape into the pan, evening the top. Bake for 25 minutes, or until the top is shiny firm to the touch.
Remove from the oven and let cool in the pan. Lift the brownies out using the parchment or foil as handles, and cut into serving pieces.
*A trick for getting the foil to fit in the pan nicely is to turn the baking pan upside down, then drape the foil over it, molding it to the shape of the pan. Then simply turn the pan over and fit the foil inside – easy peasy.