This week we return to prepare a brownie without chocolate, that is a Blondie. Our fascination with cakes and cinnamon pies back to the times in Sweden, where we tasted the best ‘muffins’ of apple and cinnamon: huge, juicy and covered with brown sugar.

In Sweden they love the cinnamon and they use it in many of its traditional desserts, from spiced carrot cake to the famous ‘Kanebulla’, a true delight.

We have modified the original recipe by removing part of the sugar and adding more sugar cinnamon (we like that), but we indicate the two amounts for you to pick.

You can also see the pictures of the recipe in our gallery of flickr: click here. Ah! and tomorrow we will taste them in the hotel , the ones who wake up early will have prize.

We Stara with the ingredients for 9-12 units:

For the brownie

• 120 g. unsalted butter and a little more to grease
• 200-225g. brown sugar powder, depending on how sweet you like it
• 1 beaten egg
• 1 yolk
• 140g. self-rising flour (yeast), if you don’t have, you can just mix the flour with 2 teaspoons of baking powder.
• 1 teaspoon or 1 tablespoon ground cinnamon, if you’re a fan of cinnamon J
• 85 g. chopped nuts

Utensils:

• A square pan, about 20 x 20 cm.
• A medium saucepan
• A large mixing bowl
• medium bowl beat the eggs for
• A medium bowl to mix flour, cinnamon (and yeast)
• A rubber spatula
• Whisks to mix

Instructions:

• 1. 1. We turn on the oven to 180 º.
• 2. 2. We spread the mold with butter and reserve

BROWNIE

• 1. 1. In saucepan put butter and sugar and put over low heat. We heat and stir until sugar dissolves.
• 2. 2. When bubbly mix for one minute with stirring rods.
• 3. 3. Remove from heat and let cool 10 minutes
• 4. 4. We beat the egg and the yolk and add the butter and sugar mixture once it’s cooled.
• 5. 5. In large bowl put the butter and sugar mixture and add the eggs. Mix well.
• 6. 6. Gradually add the flour and cinnamon and mix with a spatula until a smooth paste.
• 7. 7. Add the nuts to the mixture and mix.
• 8. 8. We turn the mixture into the mold and extend it with the spatula until evenly distributed in the mold.

Bake for 20 minutes in the tray below and clicking the check with a knife center. It has to come out clean or almost clean. It’s important not to overcook the brownie to avoid a dry cake.

We took off the oven and let cool in pan. We serve cut into squares.

By the way if you like the coverage you can, before putting the dough in the oven, sprinkle a little sugar over the dough, you will get a more crisp brownie. If you have “saved” some sugar in the dough it will not be cloying.

Bon appétit!

Tags: blondie, brownie, nuts and cinnamon blondie, saragossa breakfast