8 tablespoons butter

8 ounces dark chocolate

1 cup sugar

2 teaspoons vanilla

pinch salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne

2 eggs (at room temperature)

3/4 cup flour

Kahlua chocolate sauce

8 ounces dark chocolate

1/2 cup half and half

2 tablespoons Kahlua

Assembly

1 pint premium coffee flavored ice cream

 Mexican brownie sundaes with Kahlua chocolate sauce

Brownies

For easy removal of brownies, line an 8-inch square pan with aluminum foil, with edges extending up over edges of the pan on two sides. Butter the foil and pan. Or use a silicone pan, buttered.

Melt butter and chocolate together carefully over low heat, stirring, just until melted. Remove from heat and let cool slightly.

Stir in sugar, vanilla and salt. Add eggs, one at a time, and stir until blended.

Mix spices into flour until evenly dispersed. Add flour to chocolate mixture and beat until smooth, about a minute.

Pour brownie batter into prepared pan and bake at 350 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out with crumbs sticking to it. Remove brownies from oven and let cool for 10 minutes or so. Pick up the edges of the foil and carefully lift brownies out of pan. Peel off foil and let cool for another 5 minutes or longer. Cut into squares.

Chocolate sauce

Carefully melt chocolate and half and half over low heat, stirring until smooth. Stir in Kahlua. Keep warm.

Assembly

Place a brownie on plate. Top with a small scoop of ice cream and spoon chocolate sauce over.