Mexican-style brownie sundae

Ingredients:

• 220 g butter
• 225 g chopped dark chocolate with 60% cocoa content
• 60 g chopped dark chocolate with 75% cocoa content
• 3/4 cup brown sugar
• 0.75 cups granulated sugar
• 4 large eggs
• 2 tbsp vanilla extract
• 1/4 tsp almond extract
• 2 cups premium flour
• 1/2 teaspoon ground cinnamon, plus an extra pinch for the whipped cream
• 1/2 tsp salt
• 3/4 cup cold heavy cream 33%
• A pinch of cayenne pepper
• Ice cream with Dolce de Leche cream, chocolate chips, toasted almonds and/or boiled condensed milk for filing

Preparation:

1. Preheat oven to 160°C.
   
   Line an 8-inch (20 cm) baking dish with foil, leaving a 2-inch (5 cm) overhang on both sides; spray with cooking spray.
2. Melt the butter, dark chocolate, and bittersweet chocolate in a small saucepan over medium heat, stirring until smooth. Remove from heat and stir in the brown sugar and granulated sugar until dissolved. Stir in the eggs, vanilla, and almond extract. Add the flour, cinnamon, and salt, stirring until the mixture forms a sauce.
3. Pour the batter into the prepared pan and spread it into an even layer. Bake for 30–35 minutes, until a toothpick comes out moist. Transfer the brownies to a wire rack and let cool completely in the pan.
4. Beat the heavy cream, cayenne pepper, and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Remove the brownies from the pan by pulling the edges of the foil and cut into squares. Serve with cinnamon whipped cream, a scoop of ice cream, and condensed milk, sprinkled with chocolate shavings and/or flaked almonds.