Cinnamon Spice Chocolate Brownies Recipes

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.

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 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.

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.

CHOCOLATE SPICE BROWNIES

Steps:

• Preheat oven to 365 degrees.
• Melt the chocolate in a double boiler at medium temperature, slice up one stick of butter and melt in with the chocolate; leave to cool.
• Sift the flour, sugar, cinnamon, cayenne, baking soda and cardamom in one bowl. Beat the egg and one stick melted butter, mix. (wait for the butter to cool, so you don't cook the eggs with it accidentally) add the vanilla extract.
• Add the melted chocolate to the egg/butter mix folding it in; then slowly beat it into the flour mix, whilst adding the half and half. Beat for two-three minutes, add the chocolate liqueur
• Bake for 20-30 minutes.

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.)