How to make
Extinguish the baking soda in the yoghurt and stir slightly. Beat the sugar, oil and egg to a cream. Sift the flour and to it add the cinnamon and cocoa while stirring.
Then mix them with the beaten sugar, add the yoghurt with baking soda and stir carefully until homogenized. Beating with a mixer is not recommended, it's best to use a spatula so that the yoghurt doesn't get too runny.
Pour the resulting thick mixture into a tray which you've laid out with baking paper. If it has a nonstick coating, then you can just smear it with butter.
If using a rectangular tray, use one measuring 6″ (15 cm) x 8″ (20 cm). If it's round, use one with a diameter of 10″ (26 cm).
Bake at 340°F (170 °C) for 40-45 min., then leave the brownie to cool.
Once it's cooled, cut it into rectangles or rhombuses and prepare the glaze. For it, mix the sugar, water and cocoa in a suitable container, leave to boil.
Add the chopped butter and stir until it melts and homogenizes. Pour the glaze over the cut brownies and leave to sit for at least 1/2 an hour prior to consumption.
