DARK Chocolate, Clove & Cinnamon Brownies
- 15m Prep Time
- 30m Cook Time
- 1h 15mReady In
Rich and fudgy brownies with dark chocolate, pecans, and warm spices like cinnamon and cloves. Perfect for any occasion.
Ingredients
- 250 g unsalted butter
- 300 g chocolate with 70–80% cocoa
- 125 g caster sugar
- 125 g light muscovado sugar
- 3 eggs
- 1 egg yolk
- 100 g pecan nuts crushed
- 60 g plain flour
- 4.93 ml baking powder
- 4.93 ml sea salt
- 60 g cocoa powder
- 1.23 ml ground cloves
- 2.46 ml ground cinnamon
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 243 mg
- Iron: 1.67 mg
- Magnesium: 22.4 mg
- Phosphorus: 67.3 mg
- Potassium: 94.1 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g unsalted butter
- 300 g chocolate with 70–80% cocoa
- 125 g caster sugar
- 125 g light muscovado sugar
- 3 eggs
- 1 egg yolk
- 60 g plain flour
- 4.93 ml baking powder
- 4.93 ml sea salt
- 60 g cocoa powder
- 1.23 ml ground cloves
- 2.46 ml ground cinnamon
Prepare
- Crush 100 g pecan nuts
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/Gas 4. Grease the bottom and sides of a 23cm/9in square cake tin with butter, then line with baking parchment.
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Step 2.
Break the chocolate into pieces and place in a heatproof bowl. Set the bowl over a saucepan of barely simmering water, ensuring the bottom does not touch the water. Stir occasionally until completely melted, then remove from heat and set aside to cool slightly.
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Step 3.
Put the butter, caster sugar, and muscovado sugar into a food processor. Blend on high for about 5 minutes, or until the mixture forms a smooth paste.
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Step 4.
With the food processor running on low, slowly add the beaten eggs and egg yolk a little at a time until fully incorporated. Then blend on high for 30 seconds. Transfer the mixture to a large mixing bowl.
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Step 5.
Slowly fold the melted chocolate into the butter-sugar mixture using a large metal spoon. Add the crushed pecans, then sift in the flour, baking powder, salt, cocoa powder, cloves, and cinnamon. Fold gently until just combined. Scrape the batter into the prepared tin and smooth the top with a palette knife.
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Step 6.
Bake for 20–30 minutes, until the brownie is soft and gooey in the middle and just cracking on the top and sides. To test, insert a skewer into the center pushing to the bottom; it should come out with a little gooey brownie clinging but not completely coated. If fully coated, bake for another 3 minutes and test again.
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Step 7.
Remove from the oven and let cool in the tin for 30 minutes. Then flip the brownie out onto a chopping board, peel off the parchment, and cut into 16 squares. Serve hot, warm, or cold, sprinkled with cocoa powder and cinnamon to taste.