Hi all, my name is Alex, and I am addicted to brownies. Especially Chocolate Brownies. I have to admit chocolate in all shapes and forms, and I can easily kill the whole chocolate bar with a cup of tea. But not every chocolate is the same.
I love all my recipes to have a powerful taste and strong flavor. So, when it comes to brownies, I always seek something that is a little bit beyond conventional taste. I wanted my brownies to boost with flavor, and have every bit of chocolate expressed in full. After few rounds of experiments, I found my secret ingredient – cinnamon. In isolation, cinnamon is a spice, that is associated predominantly with autumn/winter recipes, warm and cozy seasons. But, in combination with chocolate and in the right proportion – cinnamon can play a key role in highlighting chocolate notes and bringing them to the next level.
This recipe has all the best of two worlds – a superb taste of dark chocolate, boosted with the cinnamon note, as well as light tough of white chocolate to make it 100% delicious.
For everyone as obsessed with brownies as I am, please, check out my White chocolate and cherry brownies and Pistachio brownies for a full variety of flavor!
If you’re visual and would like to follow me, while I am baking – check out my latest YouTube tutorial down below.
Chocolate Brownies Recipe
So full of chocolate flavour, chewy and soft, they melt in your mouth! If you are a fan of brownies and love chocolate as I do - don't miss out!
Ingredients
- 85 grams Plain Flour
- 140 grams Unsalted butter
- 180 grams Dark Chocolate (56% cocoa)
- 120 grams White Sugar
- 30 grams Cream cheese
- 2 Medium Eggs
- 1 grams Table Salt
- 2 grams Ground Cinnamon
- White chocolate chips and chocolate drizzle of choice for decoration
Instructions
- Mix flour with 20g of sugar, salt, and cinnamon. This step allows getting easier distribution of flour in the final batter.
- In a separate bowl, start whisking eggs with the rest of sugar and cream cheese, until light foam is formed. Best to use eggs are at room temperature, so you are avoiding quick thickening of fat & chocolate during the next stage. To ease the distribution of cream cheese - premix it with sugar prior to adding eggs.
- Melt your butter in the microwave, using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages, each about 30 s (800 W), and mix with a spatula in between. Once melted - leave it aside, while melting dark chocolate in the same way in a separate bowl. Combine butter and chocolate, and mix well until fully combined.
- Now it is time to add butter/chocolate mixture into the bowl with eggs and sugar. Mix it well with a spatula until smooth, and then add your dry ingredients from step 1. Keep mixing until you get a smooth batter.
- Transfer the final batter into the tin, and use a spatula to even the surface.
- Lastly, I recommend decorating the top of your brownie with white chocolate chips. They will look gorgeously after the bake 🙂
- Now, when your brownie batter is ready for bake, place it in the preheated oven with no fan for 30-40 min at 175 °C/350 °F. Please, note, that you may need to change your baking time if your tin higher/lower. For this recipe, I used 18cm round paper tin (7 inches). Use a wooden stick to check readiness - it should come out dry.
Notes
Wait until cool, and then decorate with white and dark chocolate icing, if you wish to have more indulgence of your chocolate notes.
