In search of a dessert that is different from the usual and with that touch of spice? This cinnamon, ginger and clove brownie with caramelized chocolate is the option. A sweet treat for those who really like cinnamon!
After the brigadeiro brownie and tangerine brownie (or bergamot or tangerine) we have another option with an autumn feel and end of year festivities (it’s okay that it’s summer here). I wanted to use caramelized white chocolate as the base, which I taught at PratoFundo years ago.
What is caramelized white chocolate?
The ingredient is nothing new, as my version of it was posted in 2011 (!!!), but in mid-2023 it came back with everything and in a different way: made in the pressure cooker. I did my tests, but I thought that It didn’t look as good as it did in the oven. Okay, it could have been my pan: I used an electric one that might not reach such a high temperature (in time: a pressure cooker usually reaches 120ºC) to caramelize the chocolate better.
That said, I wanted to use the caramelized white chocolate in a recipe that could make use of the caramel notes it has. An incredible combination is white chocolate and cinnamon: they were made for each other. Cinnamon cuts the sweetness and adds greater complexity to the chocolate. And remembering that white chocolate is chocolate.
Condensed milk for a creamy texture
And as a brownie it was perfect and I used the base made with condensed milk really, because I wanted the texture denser e pull-pull (the foreigners would call it chewy). It’s a brownie with a more American profile than what we usually see in Brazil. Could you make it with sugar? Probably, but it would questionable quantity in the same way to achieve the desired result.
Cinnamon, ginger and cloves
The triad of spices! And, particularly, I believe that yes you need the carnation Even in a small amount it makes all the difference. It’s so little thaton my precision scale can measure, but it gives that special touch.
I recommend that you read the recipe very carefully, especially when it comes to spices so as not to lose your hand and put too much or too little.
Caramelized White Chocolate Spice Brownie
Makes: 16 pieces (5 x 5 cm)
- 395 g condensed milk (6% fat)
- 170 g chocolate branco (caramelized, melted; see note)
- 100 g vegetable oil
- 1 egg yolk
- 20 g mel (flower you like)
- 10 g vanilla essence
- 4 g cinnamon powder (see note)
- 2 g ginger powder (see note)
- 0,3 g (⅛ teaspoon) clove powder (see note)
- 90 g wheat flour
- 1 g refined salt
- 1,5 g chemical baking powder
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC and line a 20 x 20 x 5 cm square pan with non-stick paper (or baking paper) and grease the sides without paper with oil. Reserve.
- Melt the caramelized white chocolate in the microwave every 15 seconds, stirring constantly, at medium power. Or in the water bath.
- Mix condensed milk, caramelized white chocolate, oil, yolk, honey, vanilla, cinnamon, ginger, cloves with a spatula until very uniform, about 1-2 minutes.
- Add flour, yeast, salt and stir to combine well.
- Transfer to prepared pan.
- Bake at 180℃ for 35-40 minutes. The longer it bakes, the firmer the brownie will be. When testing the toothpick in 35 minutes, it came out a little dirty with dough. If your oven tends to be hotter, you may need to lower the temperature, the brownie will take on color easily, but it won’t be cooked yet.
- Remove from the oven and let cool for 60 minutes before slicing.
- Cut into 5 x 5 cm squares and, if desired, decorate with more melted caramelized white chocolate.
- Caramelized white chocolate: instead of making it, you can use white chocolate Gold by Callebaut.
- Cinnamon: the quantity used is an indication, you can add more or less. I suggest at least 2 up to 8g, but add little by little. Depending on the variety and quality of your cinnamon, it may be too spicy. In the recipe I used cinnamon Bombay it’s yes quinine in a 1:1 ratio. In my final version, I added 8g, but it is very strong with cinnamon and very spicy. I suggest 6g for the vast majority.
- Ginger: same as cinnamon, the amount is a suggestion, put more or less between 1.5 and 4.5g. But add it little by little, if your ginger is very young it can be very spicy.
- Clove: it’s really very little, if you add too much it will overwhelm the whole sweet.
Portion: 100g | Calories: 223kcal (11%) | Carbohydrates: 26g (9%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated fat: 4g (25%) | Polyunsaturated Fat: 2g | Monosaturated Fat: 6g | Trans fat: 0g | Cholesterol: 23mg (8%) | Sodium: 67mg (3%) | Potassium: 161mg (5%) | Fiber: 0g (2%) | Sugar: 21g (23%) | Vitamin A: 86IU (2%) | Vitamin B2: 0mg (12%) | Vitamin C: 1mg (1%) | Calcium: 104mg (10%) | Ferro: 1mg (3%)
