Source: Bon Appetit, May 2003

12 servings

5 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 (3.16 ounce) disk Mexican chocolate (such
    as Ibarra), very coarsely chopped
1/2 cup chopped toasted almonds
Vanilla ice cream
Chocolate fudge sauce

Preheat oven to 325 degrees F. Butter an 8-inch square glass baking dish.

Stir chopped unsweetened chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into medium bowl. Whisk in sugar. Whisk in eggs, then flour, vanilla extract and ground cinnamon. Stir in chopped Mexican chocolate and chopped toasted almonds.

Transfer batter to pan; smooth top. Bake brownie until tester inserted into center comes out with fudgy crumbs still attached, about 30 minutes (do not over-bake). Transfer to rack. Cool.

Cut brownie into 12 squares. Serve brownies with vanilla ice cream and chocolate fudge sauce.