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| Cinnamon Chocolate Brownies |
Ingredients
For the brownies:
1/2 cup flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
6 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
For the ganache:
6 ounces semisweet chocolate, chopped
3 Tablespoons unsalted butter, room temperature
2 Tablespoons whipping cream
Method
Position rack in center of oven and preheat to 350°
Generously butter an 8 inch square metal baking pan; dust with cocoa.
Sift flour, cinnamon and salt into small bowl. Stir chocolate and butter in top of
double boiler set over simmering water until melted and smooth. Turn off heat. Let
chocolate stand over water.
Use an electric mixer to beat eggs and sugar in large bowl until mixture thickens and
falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in
flour mixture in 2 additions, blending well after each. Gradually add warm chocolate
to egg mixture, beating until just combined.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into
center comes out with moist crumbs attached, about 35 minutes. Cool completely in
pan on rack.
For ganache
Whisk all ingredients in small saucepan over medium – low heat until melted and
smooth. Pour evenly over brownies in pan. Chill brownies until ganache is set, about
2 hours
For the brownies:
1/2 cup flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
6 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
For the ganache:
6 ounces semisweet chocolate, chopped
3 Tablespoons unsalted butter, room temperature
2 Tablespoons whipping cream
Method
Position rack in center of oven and preheat to 350°
Generously butter an 8 inch square metal baking pan; dust with cocoa.
Sift flour, cinnamon and salt into small bowl. Stir chocolate and butter in top of
double boiler set over simmering water until melted and smooth. Turn off heat. Let
chocolate stand over water.
Use an electric mixer to beat eggs and sugar in large bowl until mixture thickens and
falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in
flour mixture in 2 additions, blending well after each. Gradually add warm chocolate
to egg mixture, beating until just combined.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into
center comes out with moist crumbs attached, about 35 minutes. Cool completely in
pan on rack.
For ganache
Whisk all ingredients in small saucepan over medium – low heat until melted and
smooth. Pour evenly over brownies in pan. Chill brownies until ganache is set, about
2 hours
