When I first saw this recipe title I knew I had to make it. I bookmarked the page, mentally noted that we had everything on hand and was all set to go. Then my computer nerd husband reloaded a new OS and all my previous bookmarks disappeared! So he then spent a good 25 minutes trawling the internet trying to find the same recipe for me. And he did! Course when it came time to make the brownie I was a little confused and that set me back a bit. To my mind all of the measurements seemed bonkers. Not to be disheartened I decided to turn to my trusty Donna Hay brownie recipe and then mix things up a little. Donna can always be turned to in times of need, and she didn't disappoint me here. I mixed up the sugars to include some brown sugar which gives that richer, more caramelly flavour that I thought would pair perfectly with the cinnamon and spice. I also didn't like any of this 'melt butter and chocolate in the microwave' drama - fine if you're only using a teensy bit, but anything more than a spoonful and I prefer to use the stove top or a double boiler; better results every time! I also introduced some cocoa powder. Unfortunately I'd already put in the flour and spices so I couldn't drag it out again, but I probably added about 1/3 - 1/4 cup cup of the Cocoa Camino Free Trade Mexican Hot Chocolate cocoa since that was the end of the container and begging to be thrown into something. The recipe also suggested a ganache - I used the sweetened condensed milk I had in the fridge and some more Whittakers Creamy milk for mine, but next time I would definitely use a high quality dark chocolate for both the brownie itself and the ganache.
I really enjoy the warmth that comes as an almost after taste with this recipe. The consistency is definitely more cake-like which is not exactly to our liking so it is something I'll be working on as I prefer the more fudgey texture of my regular brownie. But, this was pretty tasty and definitely will get a remake!
1 1/4 cup all purpose flour
1/4 - 1/3 cup cocoa powder
1/2 tsp salt
3/4 tsp baking powder
1 tsp ground cayenne
1 tsp ground cinnamon
6 oz 70% dark chocolate (I used Whittakers Creamy Milk as it was all I had in the cupboard)
6 oz butter
1 1/2 cups sugar
1/2 tsp salt
3/4 tsp baking powder
1 tsp ground cayenne
1 tsp ground cinnamon
6 oz 70% dark chocolate (I used Whittakers Creamy Milk as it was all I had in the cupboard)
6 oz butter
1 1/2 cups sugar
1/4 cup brown sugar
4 eggs
1 Tbsp vanilla
Preheat oven to 325. Grease the bottom and sides of a 13×9 pan. Melt butter and chocolate over a low heat and allow to cool slightly. Beat eggs with sugar and vanilla until light and creamy. When cooled somewhat, add the chocolate to the eggs and combine
Whisk cake flour, salt, baking powder, cayenne, and cinnamon in a medium bowl. Add to the chocolate and mix together.
Pour batter into prepared pan and bake for 30-35 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached. Let cool before icing.
4 eggs
1 Tbsp vanilla
Preheat oven to 325. Grease the bottom and sides of a 13×9 pan. Melt butter and chocolate over a low heat and allow to cool slightly. Beat eggs with sugar and vanilla until light and creamy. When cooled somewhat, add the chocolate to the eggs and combine
Whisk cake flour, salt, baking powder, cayenne, and cinnamon in a medium bowl. Add to the chocolate and mix together.
Pour batter into prepared pan and bake for 30-35 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached. Let cool before icing.
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