Method

• 1.
  Preheat oven to 160°C (140°C fan-forced).
• 2.
  Melt the butter and dark chocolate in a saucepan over low heat, then set aside to cool completely
• 3.
  Sift the flour, cocoa, baking powder and spices into a bowl with a pinch of salt flakes. Add the sugars, sultanas and milk chocolate, and stir well to combine. Make a well in the centre and add eggs, dark chocolate mixture and vanilla, and stir well to combine.
• 4.
  Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, leaving excess overhanging.
• 5.
  Spread batter into prepared pan and bake for 40 minutes or until just set in centre. Remove and stand to cool, then chill for at least 2 hours (this will make it easier to slice into squares). Using a ruler, carefully slice into 5cm squares
• 6.
  Combine melted white chocolate and extra cinnamon in a bowl. Place into a disposable piping bag. Cut the tip from the piping bag. Pipe crosses over the brownie slices. Chill for 5 minutes or until chocolate crosses set
• 7.
  Bring brownies to room temperature before serving.