Mexican Brownies with Dulche de Leche Ice Cream

Mexican Brownies with Dulche de Leche Ice Cream

4 ounces unsweetened chocolate, chopped (I used Ghiradelli)
3/4 cup unsalted butter
2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon cinnamon
3/4 teaspoon chipotle chile powder

dulche de leche ice cream
cinnamon, for sprinkling

Heat oven to 325 degrees. Microwave chocolate and butter in a large microware safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each. Add vanilla. Stir in flour, chipotle chili powder and cinnamon. Spread batter in greased and foil lined 12x8-inch glass baking pan.
Bake 35 to 40 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely in pan. Remove from pan by foil before cutting into squares.

To serve: Place one or two brownies on a plate or in a bowl. Top with a generous scoop of dulche de leche ice cream and sprinkle with cinnamon.