Thursday, May 14, 2009

Cinnamon Chocolate Brownies

With today’s drizzle came a massive amount of baking and a tent/fort that took over our living room. I now have (totally decadent) Cinnamon Chocolate Brownies cooling on one counter…Sweet Corn Muffins with Cranberries and Honey cooling on another…and crammed onto a third are Lemon Cupcakes and a big Lemon sheet cake that my son will decorate tomorrow after school in anticipation of a Bake Sale to benefit Horizons….oh, and my living room looks like a tornado went through it.

I risk sharing the Cinnamon Chocolate Brownie recipe; for fear that no one will buy these brownies if they know how much butter went into them. But, I am going to take that risk because they’re just too amazing not to whip up, and to share. This recipe is slightly modified from one I found on a couple years back and has become my go to brownie recipe.

Cinnamon Chocolate Brownies
(Makes one jelly roll/rimmed baking sheets worth…enough to share with several friends)

1 cup all-purpose flour
At least 4 Tablespoons cinnamon
Dash of salt

1 12 oz bag of semi-sweet chocolate chips
3 sticks of butter (ideally at room temp)

7 eggs
2 cups of sugar
4 Tablespoons vanilla extract

1 12 oz. bag a semi-sweet chocolate chips (yes, this is a second bag)
6 Tablespoons unsalted butter (ideally at room temp)
5 Tablespoons whipping cream

Preheat oven to 350°F. Butter & flour a jelly roll pan (large, rimmed baking sheet).

Mix flour, cinnamon and salt in a small bowl.

In a double boiler** stir the chocolate and butter until melted and smooth.

Turn the heat off and let the chocolate stand for a couple minutes while you beat the eggs/sugar/vanilla in a large mixing bowl. Add the flour mixture to the egg/sugar/vanilla one, blending well. Gradually add the chocolate mixture, whipping until combined. (You’ll be able to tell because it will go from a pretty marbled appearance to a dark, rich chocolately one.)

Pour the batter into your buttered/floured jelly roll pan. Bake for approximately 35 minutes, or until tester toothpick comes out almost completely clean. Cool the brownies on your countertop.

In the meantime, make the ganache. Back to the double boiler, you’ll combine the second bag of chocolate chips, the second batch of butter, and the whipping cream, stirring with a whisk until melted and smooth. Pour over brownies. Then pop the whole big baking sheet into your fridge until the ganache is set.

These brownies can be prepared 2 days ahead. In fact, I think they are better if you prepare them ahead of the day you plan to serve them. Simply cut them and layer them in a Tupperware between wax paper and store them the fridge.

** If you do not have a double boiler you can simply improvise by nesting a metal mixing bowl inside a saucepan filled with a couple inches of water. A double boiler prevents the chocolate from burning since the top pot is kept above the boiling water and heated only by steam.

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