145.8...Mexican Chocolate Streusel Brownie Torte with Cinnamon Ice Cream
The final recipe to share from my husband’s “Taco Tuesday” Poker event was my favorite: Mexican Chocolate Streusel Brownie Torte with Cinnamon Ice Cream. You can either make your own ice cream (I just added some cinnamon to my homemade vanilla ice cream) or you can follow the directions below using store bought. Either way, this dessert is a winner!
Mexican Chocolate Streusel Brownie Torte with Cinnamon Ice Cream (Makes 24)
Recipe from Phillis Carey
1 1/2 cups flour
1 1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter, cut into chunks
9 oz. unsweetened chocolate, finely chopped
1 1/2 cups brown sugar
1 cup sugar
5 large eggs
1 1/2 Tbsp. vanilla
1 1/2 tsp. almond extract
Cinnamon Ice Cream*
1/2 cup flour
1/4 cup brown sugar
5 Tbsp. unsalted butter, cut into bits
4 1/2 oz. semisweet chocolate, coarsely chopped
1/2 tsp. cinnamon
1. Preheat oven to 325 degrees. Butter a 10 inch springform pan and line the bottom with a circle of parchment paper; butter paper and coat pan with cocoa powder.
2. Make the Streusel by placing the flour and brown sugar in the food processor. Add the butter and pulse to cut in. Add the chocolate and cinnamon; pulse until finely chopped with a few larger pieces left whole.
3. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. Combine butter and unsweetened chocolate in a large glass bowl. Microwave on high power 1 minute. Stir and cook 30 to 60 seconds longer. Stir until smooth. Stir in brown sugar and white sugar. Add eggs, one at a time, whisking well after each one. Whisk in vanilla and almond extract. Stir in dry ingredients. Spread in prepared pan.
4. Squeeze handfuls of streusel until it sticks together, then crumble into chunks evenly over the surface of the batter. Bake 30 to 35 minutes or until a wooden skewer comes out with moist crumbs attached. Let cool on rack at least 20 minutes before removing the sides of the pan.
*To make Cinnamon Ice Cream, stir 2 tsp. cinnamon into slightly softened 1 1/2 quarts vanilla ice cream; refreeze.
This is so good served warm!!!
Last night we went to my son’s basketball game. It was a bit late when we got home so I whipped up some pasta and meat sauce using the recipe on the back of the Trader Joe’s Pappardelle bag. It turned out great! I will share next time I make it!
While the sauce was simmering, I threw together a salad and like that, dinner was done.
I dropped the kids off at camp and had the best intentions to go to Zumba class. I just couldn’t do it. I’ve been super tired this week and my body is really sore from all my workouts. Plus, I had a bunch of stuff to do today and wasn’t sure I could fit it all in. I feel guilty but sometimes you have to listen to your body.
Lunch was a turkey sandwich, bell peppers and ranch dressing. Easy and quick.
My husband’s company is having an event at the Del Mar Racetrack today and that’s where I’m headed next. Tomorrow it’s off to Palm Desert to visit my mom. Have a great weekend!
What are your plans for the weekend?