• Preheat the oven to 180°c (this will be done for you in class)
• Grease the square cake tin with margerine.
• Measure and cut out a piece of baking paper to fit your tin. Draw lines at 45° at the corners, then snip. place paper into your grease cake tin. Set aside.

Brownie Batter

• Cream together the butter and sugar. Use your stand mixer on full power for 2-3 mins.
• Crack the egg into a bowl, add the colour and vanilla then whisk the egg.
• Add half the egg mixture and mix on 2 until it is fully incorporated. Repeat with the remaining egg.
• Add the yogurt and vinegar to the batter, mix gently for 1 minute.
• Sift the cocoa, flour, salt and cinnamon into your batter.
• Turn on the mixer to the lowest speed setting and turn up through the speeds. 1..2..3..4..5.
• Mix on medium speed for 2-3mins.
• Fold in the chocolate chips.
• Pour your batter into your cake tin and level it.
• Bake for 40 - 45 mins at 180°c on the centre shelf.
• Take out of the oven, place on a wire rack and allow to fully cool before putting on icing.

Cream cheese icing

• Whip the room temperature cream cheese until it is fluffy.
• Add the butter and continue to whip it up.
• Add the lemon juice and zest.
• Whip for a further 1 - 2 minutes.
• Sift the icing sugar into the butter cheese mixture.
• Whip for 5- 8 mins until light and fluffy.
• If it is too dense add milk until if becomes a softer consistency
• Smother the brownies with the icing
• Grate dark chocolate over the top and cut into 12 portions.
• Enjoy.