These brownies are rich and decadent. If you’re in need of a chocolate fix, they’re the ultimate heavy lifter. If you fall in the cakey brownie camp, I have an alternate recipe for that. This is one recipe where ingredients are key. You can adjust and substitute, but results will vary greatly. American-style butter is not the same as European-style, and Dutch-process cocoa powder is not the same as cocoa powder. Between the fat content and the order of incorporating the ingredients, it’s a delicate balance.
Preheat oven to 350°F, and line a 9-inch square cake baking pan in parchment with a slight overhang so you can lift the brownies after it’s baked.
In a small saucepan on the lowest heat setting, melt butter. Remove from heat and use a wooden spoon or rubber spatula to stir in the condensed milk and Dutch-process cocoa powder. Once smooth, stir in salt, cinnamon, and vanilla, then pour the mix into a large mixing bowl. You’ll want to let it cool enough so the egg yolks don’t cook when you add them.
Once cooled, stir in sugars until the mixture resembles a concrete-like, greasy mud. Stir in flour incrementally until the mixture is a consistent color and smooth. Finally, mix in the egg yolks. Pour the dough into the parchment-lined baking pan, and use the spoon to push it into the sides and corners. Bake for 25-30 minutes until you see the edges start to caramelize. Remove and let cool in the pan on a cooling rack for roughly 20-30 minutes.
Using the parchment overhang, lift the brownies out of the pan to finish cooling. Resist the urge to cut them. At this point, dust with powdered sugar, cocoa powder, flake salt, or some combination of those. I personally like flake salt as it compliments the rich chocolate. Cut into squares and enjoy.
These brownies are so rich, and though it seems like they’re small, you’ll likely have left-overs. In my opinion, they are more amazing on the second day. To store, put in a Tupperware with the lid sealed only 3/4, or loosely cover with plastic wrap.