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A hand holding a super fudgy brownie.

Cinnamon Brownies

Karissa Parrish
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!
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Equipment

  • 8x8 inch baking pan
  • Saucepan
  • Mixing Bowl
  • Whisk

Ingredients:
 
 

Cinnamon Brownies

  • 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

Cinnamon Topping

  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon

Instructions:
 

  • 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.

Cinnamon Brownies

  • 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.

Cinnamon Topping

  • 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.

Notes:

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.

Nutrition

Serving: 1brownieCalories: 238kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 77mgPotassium: 94mgFiber: 2gSugar: 21gVitamin A: 198IUVitamin C: 0.02mgCalcium: 19mgIron: 1mg
Keyword cinnamon brownies, cinnamon chocolate brownies, mexican brownies
US Customary - Metric
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