Dark chocolate, clove & cinnamon brownies

Source: Fire and Spice

Ingredients

Instructions

1. Preheat the oven to 180°C/Gas 4. Grease the bottom and sides of a 23 cm square cake tin, then line with baking parchment.
2. Break the chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once completely melted set aside to cool slightly.
3. Put the butter, caster sugar and muscovado sugar into a food processor and blend on a high setting for about
   5 minutes, or until they form a smooth paste.
4. Slowly add the eggs, a little at a time, to the butter and sugar mixture and blend on a low setting until everything is incorporated. Give the mixture a final blast on a high setting for
   30 seconds, then transfer to a large mixing bowl.
5. Slowly fold in the melted chocolate, then add the nuts and sift in the flour, baking powder, salt, cocoa powder, cloves and cinnamon. Fold everything together using a large metal spoon, then scrape the batter into the prepared cake tin.
6. Smooth the top with a palette knife and bake for
   20-30 minutes, or until soft and gooey in the middle and just cracking on the top and sides. To test if the brownie is ready, insert a skewer into the centre pushing right to the bottom. It should come out with a little of the yummy, gooey brownie clinging but not totally coating it. If the skewer is completely coated, put the brownie back in the oven and test it again every
   3 minutes until cooked.
7. Remove from the oven and leave to cool for
   30 minutes in the cake tin. Flip the brownie out of the tin onto a chopping board, peel off the baking parchment and cut into squares. Serve hot, warm or cold with a generous sprinkling of cocoa powder and a sprinkling of cinnamon, to taste.

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