This time of year does something to me. The cold breeze and dark afternoons turn me into this romantic housewife that spends hours in the kitchen baking, with lid candles and cozy (christmas!) jazz in the background.
So once again I made something with my favorite christmasy flavor combo – A cinnamon-clementine brownie. It was perfect, spongy yet creamy and soft and flavorful without being over the top spicy. And it only took few minutes to make!
140 g butter
3 dl sugar
2 dl unsweetened cocoa powder
1/4 tsp salt
1/2 dl freshly squeezed clementine juice
1 tsp vanilla
2 large eggs
1 dl all-purpose flour
1 tsp cinnamon
2 tsp clementine zest
2 tsp Clementine zest
2 tbs Clementine juice
1 dl powdered sugar
– Preheat the oven to 180°C.
– Combine the butter, sugar, cocoa, salt and clementine juice in a bowl and heat over water-bath. Stir every 30 seconds. Cook until butter is melted, and ingredients are well combined–it looks fairly gritty at this point, but that is normal and how it should be.
– Stir in the vanilla, cinnamon and clementine zest.
– Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer.
– Spread the batter evenly in a lined pan (ca 20×20 cm)
– Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes.
– Decorate the cake when cold with the frosting. You don’t want to cover the whole cake because then it become to sweet. I put the frosting in a plastic bag and cut a tiny hole and made random pattern with the thin lines.
– Cut into squares, serve and enjoy 🙂