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3\/4 C. butter, cut into chunks <\/span><\/p>\n 9 ounces unsweetened chocolate, finely chopped (about 2 C.) <\/span><\/p>\n 1 1\/2 C. firmly packed brown sugar <\/span><\/p>\n 1 C. granulated sugar <\/span><\/p>\n 5 large eggs <\/span><\/p>\n 1 1\/2 T. vanilla <\/span><\/p>\n 1 1\/2 tsp. almond extract <\/span><\/p>\n 1 1\/2 C. all-purpose flour <\/span><\/p>\n 1 1\/2 tsp. ground cinnamon <\/span><\/p>\n 1\/2 tsp. baking powder <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n Mexican chocolate streusel <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. Bake brownies in a 325\u00c2\u00b0 oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1\/2 C. all-purpose flour and 1\/4 C. firmly packed brown sugar until well blended. Add 5 T. butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1\/2 ounces (about 1 1\/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3\/4 C. butter, cut into chunks 9 ounces unsweetened chocolate, finely chopped (about 2 C.) 1 1\/2 C. firmly packed brown sugar 1 C. granulated sugar 5 large eggs 1 1\/2 T. vanilla 1 1\/2 tsp. almond extract 1 1\/2 C. all-purpose flour 1 1\/2 tsp. ground cinnamon 1\/2 tsp. baking powder 1\/4 tsp. salt Mexican chocolate streusel \u00c2\u00a0 In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and…<\/p>\n