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Mix 60g softened butter, brown sugar and cinnamon together until evenly incorporated. Unroll 1 sheet of puff pastry and unroll, spread the cinnamon sugar mixture onto and sprinkle mini dark chocolate chips on top. Roll into a very tight log along the leg edge, wrap tightly in cling film, twist the ends like a cracker and place in the freezer for at least 45 mins
Preheat 170 degrees celsius, line a 23cm x 23cm baking pan with baking paper leaving overhang on the sides so you can lift after
Melt dark chocolate and butter together in a heatproof bowl over a pan of barely simmering water. Remove from heat and whisk in granulated sugar and brown sugar
Add 3 eggs, one at a time, whisking well after adding each egg. Stir vanilla extract and sift in plain flour, cocoa powder and add salt. Fold gently until combined. The batter should be thick and glossy
Pour brownie batter into the prepped pan and spread evenly. Remove log from freezer and unwrap. Using sharp knife slice into 1cm rounds and press into batter gently into a grid pattern
Bake for 30-35 mins, until the edges are set but the centre is slightly gooey inside - use a toothpick or cake tester. Let cool till room temperature then place in fridge for at least 1 hour or overnight
ENJOY