South of the Border Brownies 4 ounces semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 1/4 cups packed golden brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 cup milk chocolate chips (about 6 ounce) Brown Sugar Topping (recipe follows) Preheat oven to 325 degrees F. Grease a 9-inch square baking dish. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Mix in sugar, cinnamon, and salt. Add eggs, 1 at a time, then vanilla extract, stirring until batter is smooth. Add flour until blended. Stir in chocolate chips. Pour batter into prepared dish. Bake until a wooden pick inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Brown Sugar Topping 1 cup packed golden brown sugar 1/4 cup whipping cream 1 tablespoon unsalted butter 3/4 tablespoon vanilla extract Combine sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and just starting to boil. Remove from heat; stir in vanilla extract. Allow to cool for 5 to 10 minutes. Whisk until thick enough to spread. Spread over brownie. Allow to stand until topping sets.