Fabulous Flourless Fudge Brownies - cooking recipe

Ingredients

6 large eggs, room temperature
18 ounces semisweet chocolate, chopped
1 cup unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 cup heavy cream
4 ounces dark chocolate, chopped

Preparation

Preheat oven to 425 degrees F.
Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
Add vanilla and cinnamon; stir thoroughly to combine.
Remove mixture from the heat and cool to room temperature.
In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
Fold half of the beaten eggs into the chocolate mixture and combine.
Then fold in the remaining egg.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
Stir until the chocolate is melted and the mixture is smooth.
Pour the hot glaze over the brownies and smooth it out with a spatula.
Set the pan aside to cool completely.
When cool, cover the pan with plastic wrap and refrigerate overnight.
Cut chilled brownie into 12 squares.
Brownies taste best when allowed to come to room temperature for 30 minutes before serving.