Creating this cake is like weaving a story — each step adds a new layer of flavor and texture. Here’s how:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
2. In a large bowl, mix the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add this to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
5. Let the brownie layer cool completely in the pan. This is a perfect time to brew a cup of tea and reflect, as my mum always did.
6. For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and cinnamon, then slowly incorporate the heavy whipping cream, beating until the mixture is thick and fluffy.
7. Spread the frosting evenly over the cooled brownie layer. Cover and refrigerate for at least 2 hours, or overnight for best results.