Imagine sinking your teeth into a decadent square of gooey brownie, rich with the dark allure of cocoa, its texture soft and slightly chewy.
As you savor the first bite, a heavenly wave of cinnamon-infused custard cream meets your palate, velvety and aromatic, enveloping you in warmth and comfort.
This isn’t just a dessert—it’s a moment of bliss, a sweet escape from the world outside.
For me, this dish is more than just a treat; it’s a reminder of cozy family gatherings and the joy of sharing indulgent bites with loved ones.
On one particularly hectic weeknight, when the day had been too long and the night too short, these brownies were my salvation—a simple yet luxurious delight that brought smiles and sighs of contentment.
Whether you’re planning a bustling Sunday supper or seeking solace after a busy day, these brownies offer the perfect escape. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with rich chocolate and aromatic cinnamon notes.
- Uses pantry staples for a quick and easy dessert preparation.
- Achieves a perfect gooey texture with a creamy custard topping.
- Impresses guests with a sophisticated yet simple-to-make dessert.
- Satisfies sweet cravings with a delightful blend of textures and flavors.
Ingredients
- 1/2 cup unsalted butter, melted — opt for high-quality for better flavor
- 1 cup granulated sugar — guarantees sweetness
- 2 large eggs — room temperature preferred
- 1 teaspoon vanilla extract — pure vanilla gives a richer taste
- 1/3 cup cocoa powder — use unsweetened for balanced sweetness
- 1/2 cup all-purpose flour — sifted for a smoother batter
- 1/4 teaspoon salt — enhances overall flavor
- 1/4 teaspoon baking powder — for slight rise
- 1 cup heavy cream — full-fat for creamy custard
- 1/3 cup granulated sugar — dissolves for smooth custard
- 3 large egg yolks — adds richness to the custard
- 1 teaspoon ground cinnamon — adjust for desired spice level
- 1 teaspoon vanilla extract — complements the custard flavor
Step-by-Step Method
Preheat the oven to 350°F (175°C). Gather all necessary ingredients and equipment. Verify the 9×9 inch baking pan is greased and ready for the brownie batter.
This preparation step will streamline the process, making it efficient and hassle-free as you proceed with mixing the brownie ingredients.
Mix the Wet Ingredients
Combine melted butter, granulated sugar, eggs, and vanilla extract in a large mixing bowl. Stir the ingredients until they’re well blended.
Confirm the mixture is smooth, as this will contribute to the overall texture of the brownies.
Combine Dry Ingredients
Add cocoa powder, all-purpose flour, salt, and baking powder to the wet mixture. Mix until just combined.
Avoid over-mixing to prevent the brownies from becoming too dense. The batter should be thick and slightly lumpy.
Bake the Brownies
Pour the brownie batter into the prepared baking pan. Spread it evenly using a spatula.
Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean.
Allow the brownies to cool in the pan on a wire rack for 15 minutes.
Heat the Cream
In a medium saucepan, heat heavy cream and granulated sugar over medium heat. Stir until the sugar completely dissolves.
Monitor the mixture to confirm it doesn’t boil over. This will form the base for the cinnamon custard cream.
Whisk the Egg Yolks
In a separate bowl, whisk together egg yolks and ground cinnamon. Confirm the mixture is smooth and well-incorporated.
This step is essential to avoid lumps in the custard.
Temper the Egg Yolks
Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly.
This gradual process prevents the eggs from curdling by gently warming them up. Once combined, return the egg mixture to the saucepan.
Thicken the Custard
Cook the egg mixture over low heat, stirring continuously until the custard thickens.
Be patient and keep the heat low to avoid curdling. The custard should coat the back of a spoon when it’s ready.
Flavor the Custard
Remove the saucepan from heat and stir in the vanilla extract.
The vanilla will enhance the aroma and depth of the custard. Confirm it’s evenly distributed throughout the mixture.
Assemble & Chill
Spread the cinnamon custard cream over the cooled brownies. Use a spatula to confirm even coverage.
Once done, chill the brownies in the refrigerator for 15 minutes. This allows the custard to set and makes it easier to cut the brownies into neat pieces for serving.
Ingredient Swaps
- For a dairy-free version, substitute the unsalted butter with a plant-based butter alternative and use coconut cream instead of heavy cream for the custard.
- To make the recipe gluten-free, replace all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- If you’re looking for a lower-sugar option, use a sugar substitute like stevia or erythritol in place of granulated sugar.
You Must Know
- Preheat the Oven: Always preheat your oven to 350°F (175°C) before starting to guarantee even baking and the perfect gooey texture for your brownies.
- Mix Slowly: When adding dry ingredients like cocoa powder and flour to the wet mixture, mix slowly to avoid overworking the batter, which can lead to tough brownies.
- Check for Doneness: Insert a toothpick into the center of the brownies after 20-25 minutes. It should come out mostly clean with a few moist crumbs for the ideal gooey center.
- Stir Custard Continuously: Keep the heat low and stir the custard continuously to avoid curdling and guarantee a smooth, creamy texture.
- Chill Before Serving: Once the custard is spread over the brownies, chill them for at least 15 minutes to set the custard and enhance the flavors before serving.
Serving Tips
- Serve brownies warm with a scoop of vanilla ice cream for added indulgence.
- Garnish with a sprinkle of cocoa powder or cinnamon for a decorative touch.
- Pair with a hot cup of coffee or spiced chai tea for a cozy treat.
- Add fresh berries on the side for a pop of color and freshness.
- Cut into bite-sized squares for easy sharing at gatherings or parties.
Storage & Make-Ahead
Gooey brownies topped with cinnamon custard cream can be stored in the refrigerator for up to 5 days in an airtight container.
For make-ahead convenience, you can freeze them for up to 3 months.
Thaw the brownies overnight in the fridge before serving to maintain their delightful texture.
Reheating
For gentle reheating, use a microwave on low for 20-30 seconds.
Cover with a damp paper towel.
Alternatively, warm in an oven at 300°F for 5-10 minutes.
Or use a stovetop double boiler.
Culinary Traditions and Symbolism
Although brownies are a relatively modern dessert, they’ve quickly woven their way into the fabric of American culinary traditions.
I remember the first time I tasted those gooey squares at a family reunion, their rich chocolate aroma mingling with laughter and stories around the table.
Each bite was a comforting embrace, connecting us through shared memories and flavors.
Brownies have become a symbol of togetherness, often baked for gatherings, celebrations, or simply to bring a sweet smile to a loved one’s face.
They’re a representation of how food can transcend generations, evoking nostalgia and joy.
Adding cinnamon custard cream elevates this beloved treat, blending warm spices with childhood indulgence, creating an irresistible bond between past and present culinary experiences.
Final Thoughts
Give these gooey brownies topped with cinnamon custard cream a try for a delightful dessert experience! Feel free to tweak the cinnamon to suit your taste and make it your own.
Frequently Asked Questions
Can I Use a Different Size Baking Pan for the Brownies?
Yes, you can use a different pan, but it might change the texture. I once used a larger pan, and while the brownies were thinner, they still tasted amazing. Just watch them closely to avoid overbaking.
How Can I Make the Recipe Gluten-Free?
I’d swap regular flour with almond or coconut flour. Once, I used almond flour, and it added a delightful nutty flavor. I felt proud serving a gluten-free treat that didn’t compromise on taste or texture.
Is There a Substitute for Heavy Cream in the Custard?
I’ve swapped heavy cream with coconut milk in custards before, and it works beautifully. The hint of coconut adds a unique twist, reminiscent of a tropical escape. Just remember, it’s all about experimenting and finding your perfect flavor!
Can I Freeze the Brownies After Adding the Custard?
I’ve tried freezing the brownies after adding custard, and it works! Just wrap them tightly. When I thawed them, those sweet, gooey bites brought back cozy kitchen memories, perfect for a rainy afternoon treat.
How Long Will the Brownies Stay Fresh at Room Temperature?
I keep brownies fresh for up to three days at room temperature. They’re a delightful treat, reminding me of cozy afternoons spent with family. Just cover them well to maintain their gooey texture and cinnamon aroma. Enjoy!
Gooey Brownies Topped with Cinnamon Custard Cream
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 9×9 inch baking pan
- 1 Oven
- 1 stovetop
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine melted butter, granulated sugar, eggs, and vanilla extract.
- Add cocoa powder, flour, salt, and baking powder to the wet mixture and mix until well combined.
- Pour the brownie batter into a greased 9×9 inch baking pan.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow brownies to cool in the pan on a wire rack for 15 minutes.
- In a medium saucepan, heat heavy cream and granulated sugar over medium heat until the sugar dissolves.
- In a separate bowl, whisk together egg yolks and ground cinnamon.
- Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly.
- Return the egg mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens.
- Remove from heat and stir in vanilla extract.
- Spread the cinnamon custard cream over the cooled brownies.
- Chill the brownies in the refrigerator for 15 minutes before serving.
Notes
