Cinnamon Chocolate Brownies Recipes

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.

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.

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,.

Steps:

• Preheat oven to 350 degrees F; grease a 9x9x2 inch baking dish.
• In a medium sauce pan melt butter over low heat.
• Whisk in sugar and water.
• Whisk in eggs, oil, and vanilla until combined.
• Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper or cayenne.
• Stir in chocolate.
• Pour batter into pan and bake for 23 to 25 minutes until a wooden toothpick inserted comes out clean.
• Let cool for 10 minutes then remove from pan to wire rack.
• Brush with hot coffee, then cool completely.
• Cut into bars and sprinkle with confectioners' sugar or cinnamon sugar.

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.

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.

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.

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.