Brownies With Cinnamon Cocoa Frosting

As soon as the word brownies falls, he comes into raptures – my son. Brownies are far ahead of Macarons on the popularity scale, and he could not just literally get himself into a mountain brownie. Of course, I’m also one of the mothers who love to put a smile on their face. That’s why I went in search of the ultimate brownie recipe.

And I do not have to look far ! My new brownie’s recipe is based on the recipe of a dear neighbor, who has preceded his reputation, because it is so popular with all neighbor mothers and especially their children.

I changed the basic dough slightly, slightly increased the amount of chocolate and used a little less baking soda (with many Brownies recipes, by the way, baking soda is totally missing) and here and there something screwed. Also, I was very excited to miss the brownies a Pre-Christmas note. I opted for a cinnamon-cocoa-frosty, because the cinnamon taste belongs to me in this time.

Frostings are also very hip in the baking scene, or out again ? I don’t know. Anyway, the cinnamon cocoa frosting fits perfectly with the brownies and after the Christmas season you can just omit it. Oh, and if it still tastes too little “cinnamon” my recommendation is still to sprinkle ground cinnamon on top.

When Brownie, there is still such a special feature, namely the philosophy of baking and I would not like to leave unmentioned. For some it can not be soft enough inside and for others it has to be as dry as a chocolate cake. In between are more, felt thousands of preferences.

The thing is just that, you have to get there. Best in my specified baking time of 20-30 minutes, more often make the stick sample. So, for example, with a toothpick / wooden skewer pierce and decide whether too much dough depends on the stick or not. Perfection is out of place here, believe me, because a perfect result is very difficult to achieve. Similar to the breakfast egg . Unless you go to the brownie back training.

Brownies With Cinnamon Cocoa Frosting

PREPARATION 10 minutes PREPARATION 20 minutes TIME TOTAL 30 minutes

INGREDIENTS

YOU NEED A RECTANGULAR JUMPING / FORM OF APPROX. 30x20cm

Table of Contents

FOR THE BROWNIE

200 g of flour
200 g butter
250 g dark chocolate (about 50% cocoa) – chopped
4 eggs – size M
250 g sugar, brown
1 packet of vanilla sugar
30 g baking cocoa
1/2 teaspoon baking powder
1 pinch of salt

FOR THE CINNAMON COCOA FROSTING

50 g butter – very soft
3 EL baking cocoa
125 g powdered sugar – sieved!
2 teaspoons cinnamon
1,5-2 tbsp whole milk

MANUAL

FOR THE BROWNIE

1.First you heat up the oven to 180 degrees top / bottom heat and put out your rectangular shape with baking paper , grease the edge .

2.In a saucepan over a gentle heat, slowly melt the butter and chop the chocolate over time .

3.The chocolate to butter give and stir it for melting low heat leave. Or turn off the stove when the butter is warm enough.

4.The eggs , the sugar and the vanilla sugar then with the whorls of the food processor or hand mixer for about 3 minutes to beat pale creamy.

5.Now you mix the flour , baking powder , cocoa powder and a pinch of salt.

6.The mixed, dry ingredients are then stirred briefly under your egg mixture .

7.Now put the liquid but no longer hot butter-chocolate mixture under the mass .

8.Pour the dough into your spring form pan, pour and bake in the preheated oven on the middle rack for 20-30 minutes . For the desired result after 20 minutes begin to make the stick sample, repeat step by step and decide whether the amount of dough sticking to the stick is still too much, because the more dough on the stick the softer / moister the dough is still inside.

NOTE: Brownies taste best when they are still soft inside. That’s why they are not completely baked through. In the case of the chopsticks sample, there should be some sticking to the toothpick / skewer.However, if you prefer a cake-like, dry dough, then you simply bake the brownie longer.

FOR THE CINNAMON COCOA FROSTING

1.The brownie should be completely chilled before you prepare and distribute the frosting.

2.For the Frosty you stir with the whorls of your hand blender or food processor , the butter , the cocoa powder and cinnamon until creamy.

3.Then you add the sieved powdered sugar and 1.5-2 tablespoons of milk and beat everything thoroughly, that it is both creamy but still a firm structure (but you can not do anything wrong).

4.Brush the completely cooled brownie with the frosting and cut into cubes of approx. 5×5 cm.

5.Enjoy your meal.

WHAT DO YOU MEAN?

Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.