*I used Vietnamese cinnamon which is a sweeter, more powerful cinnamon than the typical grocery store cinnamon. If you're using grocery store cinnamon, you might want to add an additional 1/2 teaspoon or so to the recipe to punch up the flavor.
*If you prefer a stronger cinnamon flavor in your ganache, or simply do not have a cinnamon stick, just bring cream and corn syrup to a simmer, then add the chocolate, vanilla and 1/4 teaspoon ground cinnamon, stirring until chocolate is completely melted and smooth.
*I opted for a thin layer of ganache on my brownies, but if you want a thicker layer, simply double that part of the recipe :)
*Store brownies in the refrigerator. They also freeze beautifully. For a fudgy brownie, serve cold. For a cakier brownie, serve at room temperature. For a great base for a delicious scoop of ice cream, serve warm.
*For super clean cuts, chill in the refrigerator to firm up ganache before cutting.
*The amount of cayenne in the recipe is perfect for just a warming spice flavor. It kind of has the effect of a hot cinnamon candy and was not too strong for my kids. If you are looking for more kick, increase the spice to taste, but do so cautiously.
*You can use natural unsweetened cocoa or dutch process cocoa in this recipe or a mix of cocoas. Different cocoas will produce different flavors.
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