Cinnamon-Chocolate Brownies with Chocolate Ganache

Ingredients

• 0.5 cup flour 
• 4 large eggs 
• 1.5 teaspoons ground cinnamon 
• 0.1 teaspoon salt 
• 6 ounces bittersweet chocolate chopped
• 1 cup sugar 
• 3 tablespoons butter unsalted room temperature
• 1.5 teaspoons vanilla extract 
• 1 cup walnut pieces chopped
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• double boiler
• baking pan
• hand mixer

Directions

1. Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour.
2. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat.
3. Let chocolate stand over water.
4. Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
5. Pour batter into prepared pan.
6. Whisk all ingredients in small saucepan over medium-low heat until melted and smooth.
7. Pour evenly over brownies in pan.
8. Chill brownies until ganache is set, about 2 hours.
9. Cut into 16 squares. (Can be prepared 2 days ahead. Cover; chill.
10. Serve at room temperature.)