Wednesday, March 23, 2011




Every spring is the only spring - a perpetual astonishment.
Until spring shows up and astonishes me,
brownies will suffice.

Cinnamon Chip Cocoa Brownies
(adapted from Alice Medrich’s Bittersweet)

140g butter
1 cup sugar
3⁄4 cup cocoa powder
2 eggs
1⁄2 cup flour
2⁄3 cup cinnamon chips, plus more for sprinkling

  1. Preheat oven to 160°C. Line an 8-inch square pan with greaseproof paper.
  2. Over a double boiler, melt butter, sugar and cocoa powder. Stir the mixture until it is well-combined, and hot enough for you to remove your finger fairly quickly after dipping in to test. Remove from stove, and set aside to cool briefly until warm, no longer hot.
  3. Add in the eggs one at a time, whisking vigorously after each addition.
  4. Stir in the flour until all of the flour is incorporated. Stir in the cinnamon chips; the warmth of the mixture will cause some of the chips to melt. Beat for about 40 strokes.
  5. Pour the brownie mixture into the lined pan, and sprinkle more cinnamon chips on the surface.
  6. Bake at 160°C for 20-25mins, then leave to cool completely before serving.

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