Best Chocolate Cinnamon Brownies Recipes

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

MEXICAN CHOCOLATE BROWNIES WITH CINNAMON

Steps:

• Spread nuts in a small baking pan.
• Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
• Pour nuts from pan and set aside.
• In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
• Stir often over low heat until chocolates are melted and smooth.
• Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
• Mix in flour and pine nuts.
• Pour into lightly oiled 9-inch square pan.
• Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
• Let cool on a rack.
• Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.

CHOCOLATE CINNAMON BROWNIES

Steps:

• Preheat oven to 350. Lightly grease/spray an 8" square baking pan.
• Beat butter and white sugar and vanilla until creamy; add eggs, one at a time beating well after each.
• In a seperate bowl, combine flour, baking powder, salt, and cocoa; stir well. Add this flour mixture into the creamed mixture and beat well.
• Spoon half of this batter into the prepared 8" square pan, spreading evenly.
• In a small bowl, stir together brown sugar, nuts and cinnamon. Sprinkle this mixture evenly over the 1/2 brownie batter in pan.
• Spoon/dallop remaining brownie batter over top; spread evenly.
• Bake at 350 for 45-50 minutes or until toothpick poked in center comes out clean.
• Cool in pan on a wire rack,.

CINNAMON-CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE

Steps:

• For brownies:
• Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
• Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
• Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. for ganache: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
• Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.)

CINNAMON CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease 8" by 8" pan. Mix brownie mix, chocolate chips, cinnamon chips, macademia nuts, eggs, water and vegetable oil. Make sure all chips and nuts are coated with batter. Spread into pan. Bake for 35 minutes for cake like brownies. If you want a more fudgy brownie, only use one egg and bake for 30 minutes. Let cool, cut, and enjoy.

CINNAMON SPICE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
• In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt, and ancho chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
• Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush hot cake with coffee. Cool completely.
• Cut into bars. Sprinkle with powdered sugar and/or cinnamon-sugar. Makes 16 brownies.

CHOCOLATE CINNAMON-WALNUT BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Butter and lightly dust with flour, an 8 x 8-inch baking dish (preferably metal).
• For brownies: mix the flour, cinnamon and salt in a small bowl.
• On top of a double boiler with simmering water stir chocolate and butter until melted and smooth.
• Turn off heat and let the chocolate stand over the water.
• Using an elecric mixer, beat eggs, vanilla and sugar in a large bowl until mixture thickens (about 5 minutes).
• Stir in flour mixture in two additions, blending well after each addition.
• Gradually add in warm chocolate into mixture, beating until just combined.
• Stir in walnuts.
• Pour batter into prepared pan, and bake for about 35 minutes (might take more or less time) or until top is set, and a toothpick or cake tester inserted in the middle comes out with moist crumbs on it.
• Cool completely in pan on a rack.
• For ganache: Whisk all ingredients in a small saucepan over medium-low heat until melted and smooth.
• Pour evenly over top of brownies.
• Chill brownies until ganache is set (about 2 hours).
• Store covered in the refrigerator.

BROWNIES WITH SPICY CHOCOLATE CINNAMON SUGAR

Steps:

• Mix and bake the brownie mix as directed on the package; cool., Place the frosting in a bowl; add the spicy chocolate cinnamon sugar and flavorings. Whip until light and fluffy. Spread on cooled brownies and sprinkle with additional spicy chocolate cinnamon sugar if you wish.

CINNAMON-CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
• Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
• Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
• Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
• Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. DO AHEAD Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.