These cinnamon brownies are loaded with chocolate flavor because they have both cocoa powder and melted chocolate mixed straight into the batter. The combination of cinnamon and chocolate pairs so well in these ultra fudgy brownies!
These cinnamon chocolate brownies remind me of my favorite mexican mocha, minus the espresso powder flavor. Not only is there cinnamon in the brownie batter, but it's also mixed in on top with brown sugar and melted butter.
Each bite is ooey-gooey and extremely fudgy, which is the best part about homemade brownies!
Why You'll Love These Brownies
- They're filled with ground cinnamon.
- A whole dark chocolate bar is melted into them.
- They're rich, decadent, and extremely fudgy in texture.
- You don't need an electric mixer to make them, just mixing bowls.
- Extra cinnamon is added to the top before baking!
This is an easy recipe to make brownies at home without a box mix. All you need is 15 minutes of prep time in order to whip up the batter too!
If you haven't tried cinnamon brownies before (also called mexican brownies) then you must give this recipe a try!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out Expert Baking Tips above). Do not directly scoop the flour out with a measuing cup.
- Chocolate: I used semi-sweet chocolate but you could also use dark or milk chocolate. For the cocoa powder, make sure to use unsweetened.
- Butter: Use unsalted butter.
- Eggs: A combination of two large eggs and one egg yolk at room temperature are needed. That extra yolk helps to make the brownies chewy and thick.
- Oil: Just a little bit of vegetable (or canola) oil added to the batter will help to intensify the chocolate flavor, along with adding extra fudginess.
- Cinnamon: Use ground cinnamon.
Here are the step by step instructions on how to make this chocolate brownie recipe.
Step 1: Melt the chocolate. In a medium or small saucepan over medium heat, melt the butter and chocolate, mixing occasionally, until completely melted and smooth. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes. Then whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
Step 3: Dry ingredients: Gently fold in the flour, sifted cocoa powder, cinnamon, and salt using a silicone spatula. Pour the batter into the prepared pan.
Step 4: Make the topping. In a small bowl, mix together the brown sugar, melted butter, and cinnamon. Pour it over the top of the brownie batter and smooth it out with a spoon.
Step 5: Bake. Bake the brownies for 34-40 minutes, or just until the edges are set and the middle of the brownies don't jiggle.
Keep any leftover brownies in an airtight container on the counter for up to 5 days.
Expert Baking Tips
- Baking Pan: Line your 8×8-inch square pan with parchment paper, creating “handles” that hang over the sides. Then grease your pan with non stick cooking spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
- Chocolate: Definitely use high-quality chocolate for this brownie recipe. I used Scharffen Berger for both the chocolate bar and cocoa powder.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
You can definitely mix in chocolate chips or your favorite nut. I'd recommend ¾ cup.
I like to use both in my brownies because the butter adds a richer flavor and the oil helps the brownies to be super moist and fudgy.
You can if you'd like. Just add cinnamon to the batter. But I'd recommend you make them from scratch since it's super easy!
It brings me so much joy to see you make my recipes. 🙂
More Brownie Recipes
- 8x8 inch baking pan
- Mixing Bowl
- ½ cup unsalted butter
- 4 ounces semi sweet or dark chocolate, chopped
- 1 ¼ cups sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- ¼ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder, sifted
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- Preheat the oven to 350 degrees and line your 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a medium-sized saucepan over medium heat, melt the butter and chocolate, mixing occasionally, until completely melted and smooth. Set aside and cool for 5 minutes.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Then, whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
- Gently fold in the flour, sifted cocoa powder, cinnamon, and salt using a silicone spatula. Pour the batter into the prepared baking pan.
- In a small bowl, combine the brown sugar, melted butter, and cinnamon. Mix until completely combined and pour over the top of the brownie batter. Then smooth it out with a spoon.
- Bake the brownies for 34-40 minutes, or just until the edges are set and the middle of the brownies don't jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs).
- Allow the brownies to completely cool (about 1 hour) before slicing them into bars. Keep any leftover brownies in an airtight container on the counter for up to 5 days.