Best 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.

CINNAMON BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

CINNAMON-SPICE BROWNIES

Steps:

• In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, spicy chocolate cinnamon sugar and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool. , For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

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.

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

MEXICAN CINNAMON BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in cinnamon. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows.

CINNAMON CHIPOTLE BROWNIES

Steps:

• Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon to the batter (for a batch that fits a 9-by-13-inch pan). Top each Mexican brownie with a scoop of dulce de leche ice cream and sprinkle with cinnamon.

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,.

MOCHA BROWNIES WITH COFFEE AND CINNAMON

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
• Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
• Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.

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.)

KAHLUA CINNAMON BROWNIES

Steps:

• Preheat oven 350 degrees.
• Combine chocolate chips and margarine in a small saucepan; cook over medium low heat until chocolate melts, stirring constantly. remove from heat and stir in Kahlua and vanilla - set aside.
• Beat brown sugar and egg in a large bowl until well blended. Add the chocolate mixture and beat well. then add the remaining dry ingredients. coat an 8 in square baking pan with spray and pour batter inches.
• Bake at 350 for 30 minutes or until a toothpick comes out clean.
• When they come out, immediately sprinkle sugar on top.
• Cool cut and enjoy.

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.

SPICY CINNAMON HOT COCOA BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with gluten-free cooking spray.
• For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl. Reserve the remaining flour blend for another use.
• For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl. In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
• Whisk the eggs into the chocolate mixture until the batter is smooth and shiny. Whisk in the flour mixture just until blended. Spread the batter evenly in the prepared pan. Bake until set, about 30 minutes. Let cool completely on a rack.

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.

CINNAMON PEANUT BUTTER BROWNIES

Steps:

• Preheat over to 350 degrees.
• In a bowl combine butter and sugars. Add eggs and vanilla and beat until smooth. Combine the dry ingredients in a bowl. Add to butter mixture and stir until moistened. Stir in peanut butter.
• Spread in a greased 7x11-inch greased baking pan.
• Bake 20 to 25 minutes or until it is set in the center. Cool completely and cut in squares.

DOUBLE CINNAMON CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x9 inch square baking pan with no-stick spray.
• Place 1 1/3 cups cinnamon chips and butter in a large, microwave-safe bowl.
• Microwave for 30 seconds at high power.
• Stir.
• Repeat until chips are melted.
• Set aside to cool slightly.
• In a large bowl, beat eggs for 1 minute on high speed of an electric mixer.
• Beat in vanilla extract and brown sugar and continue beating for one more minute.
• Add cooled, melted cinnamon chip/butter mixture to egg mixture.
• Combine flour, salt and remaining cinnamon chips.
• Gently fold into batter and stir just until incorporated.
• Add nuts if using.
• Spread batter evenly in pan and bake for 25 minutes.
• Let brownies cool completely.
• Ice with cream cheese frosting if desired.

TRIPLE-CHIP CINNAMON BROWNIES

Steps:

• In a large bowl, combine the egg, brown sugar, butter, coffee liqueur and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; stir into egg mixture until blended. Fold in chips and pecans., Transfer to a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Add the cinnamon, vanilla and enough milk to achieve desired consistency. Spread over brownies. Store 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.

SWEET POTATO & CINNAMON BROWNIES

Steps:

• Preheat oven to 350°F.
• Prepare brownies: combine flour, cocoa powder, cinnamon, baking powder, and salt in a medium bowl. set aside.
• In a food processor combine cooked sweet potato, agave, oil, and vanilla. Puree until combined and smooth.
• Gradually mix wet ingredients into dry ingredients, until just combined. don't over-mix.
• In a separate bowl, whisk egg whites until fluffy.
• Then, using a rubber spatula, gently fold egg whites into batter.
• Lightly spray 9X9X2" baking pan.
• Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.
• Allow to cool to room temperature (30 Minutes).
• While brownies are cooking, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder, and cinnamon.
• Whisk until incorporated, adding 1 tbsp of water if mixture is hard to whisk.
• Cover and refrigerate until needed.
• Remove brownies from pan, cut into 16 squares, and wrap in plastic wrap.
• Refrigerate overnight.
• Frost brownies and serve.