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
- Preheat oven to 160°C. Line an 8-inch square pan with greaseproof paper.
- 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.
- Add in the eggs one at a time, whisking vigorously after each addition.
- 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.
- Pour the brownie mixture into the lined pan, and sprinkle more cinnamon chips on the surface.
- Bake at 160°C for 20-25mins, then leave to cool completely before serving.
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