My family are chocolate addicts. I was never that fussed either way about chocolate until my second pregnancy, and now I love everything and anything chocolate. This is perhaps why one of my favourite things I bake is my chocolate brownies.
The best thing about brownies for me is how easy they are to make. I thought they would be really difficult when I first attempted them but I was pleasantly surprised. Of course back then i was still a real novice baker. Now I like to play around with my brownie mix and add various flavours to them; such as orange or in this case cinnamon. I had the idea to make cinnamon brownies because cinnamon is synonymous with winter for me and as the colder weather is closing in it felt appropriate. For an added novelty factor I thought I would make them into cupcakes. Thats right! Cinnamon brownie cupcakes. I’m salivating at the thought.
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- 180 g Plain Flour
- 325 g Caster Sugar
- 200 g Dark Chocolate
- 175 g Butter
- 2 Large Eggs beaten
- 1 tsp Baking Powder
- 2 tsps Ground Cinnamon
Ingredients
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- Preheat the oven to 170 degreesC.
- Prepare a muffin tin with cupcake cases
- Break up the chocolate and butter and put in a bowl. Place this bowl over a pan of simmering water ensuring the water doesn't touch the bottom of the bowl.
- Once the chocolate and butter have completely melted remove from the heat and add the sugar. Mix well until completely combined.
- Fold in the flour, baking powder and cinnamon until completely combined.
- Mix in the beaten eggs.
- Divide the mixture evenly into the cupcake cases. I use an ice cream scoop to do this.
- Bake in the oven for 15-20 minutes. The middle should be cooked but still soft and springy.
- Leave to cool in the tray for a couple if minutes and then transfer onto a rack to cool completely.
