Gooey Brownies Topped with Cinnamon Custard Cream
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 9x9 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 9x9 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
To achieve the best texture for the brownies, be sure not to overbake them, as they should remain slightly gooey in the center. When making the custard, continuously stir and keep the heat low to prevent it from curdling. If you prefer a stronger cinnamon flavor, feel free to adjust the cinnamon quantity to your taste.
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