The other day I was in a cinnamony mood. I think it’s because first thing in the morning I walked past one of those kiosks that sell the cinnamon pretzels. Poor me it was all I could think about for the rest of the day!!! I was going to make snicker doodles but Lori of The Recipe Girl’s favorite recipe has shortening in it and I was sadly out of shortening! I decided that I would try my hand at Cinnamon Chocolate Brownies and am I ever glad that I did!
I used my favorite brownie recipe and added 1 Tbsp of cinnamon to the batter. This was a really great treat and although it didn’t fully satisfy my craving (really need to get shortening) it was close!
Cinnamon Chocolate Brownies (Adapted from Martha Stewart’s Cookies.)
- 6 tablespoons unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, coarsely chopped
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 Tbsp ground cinnamon
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 350°. Butter an 8″square baking pan. Line pan with parchment paper, leaving 2 inches hanging over the sides. Butter parchment paper.
In a heatproof bowl over a pan of simmering water, stir together butter, chocolate, and cocoa powder. Set aside to cool slightly.
Whisk together flour, baking powder, salt, and cinnamon. Set aside.
Combine sugar, eggs, and vanilla using an electric mixer with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate mixture and mix until combined. Reduce speed to low and add flour mixture, mixing until combined.
Pour batter into prepared pan. Spread evenly with spatula. Bake about 35 minutes, or until a cake tester comes out with a few crumbs but is not wet. Let cool in pan about 15 minutes.
Lift brownies out of pan. Cool completely on a wire rack before cutting into squares.