• Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet. 
• Preheat oven to 350F/180C.

BROWNIE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together all the dry ingredients (sugar, cocoa powder, cinnamon, cayenne pepper, sea salt, all-purpose flour and baking powder). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter and vanilla extract. Mix until it is all incorporated. 
• Spoon your preparation into the Flexipan®, flatten the batter if necessary with your spatula.
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your brownie from 18min). Always remember to undercook your Brownie, it tastes so much better this way!
  
• Once your brownies are out of the oven, let them cool down for at least 30 minutes. Then, Unmold and set aside.

CHOCOLATE GANACHE

• While your Cake is cooling down, prepare the Chocolate Ganache.
• Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour into each savarin's well, sprinkle powdered sugar, cinnamon and cocoa on top. Enjoy at room temperature & Bon Appétit.