Cinnamon Fudge Brownies
The cinnamon is not overpowering but definitely noticeable, I wondered how these would go down with my family - they are not your usual brownie! I needn’t have worried because everyone liked the cinnamon/chocolate combination and they were gone before I knew it!
A lot of people seem to associate cinnamon with Christmas-sy flavours, but there is so much more to this aromatic, fragrant, sweet-spicy flavouring than a inclusion in just a few recipes in December. I guess they are like a great Parisian hot chocolate, but for the warmer months in brownie form!
If you’d like to try them here is the recipe:.
If you’d like to try them here is the recipe:.
Cinnamon Fudge Brownies
From Sweet Times by Dorie Greenspan
½ cup all purpose flour
pinch of salt
1 ½ teaspoons cinnamon
1/3 cup (5 1/3 tablespoons) unsalted butter– I used 2 ¾ oz
2 tablespoons brewed coffee (instant is fine)
½ cup and 2 tablespoons sugar
6 oz high quality bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
2 large eggs
½ cup walnut pieces
pinch of salt
1 ½ teaspoons cinnamon
1/3 cup (5 1/3 tablespoons) unsalted butter– I used 2 ¾ oz
2 tablespoons brewed coffee (instant is fine)
½ cup and 2 tablespoons sugar
6 oz high quality bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
2 large eggs
½ cup walnut pieces
1. Centre a rack in the oven and preheat to 325oC. Butter and 8 inch square baking pan and flour the bottom, tap out excess flour and set aside. In a small bowl whisk together the flour, salt and cinnamon; reserve.
2. In a medium saucepan over direct heat bring the butter, sugar and coffee just to a boil, stirring occasionally. Remove from the heat and stir in the chopped chocolate and stir with a small whisk until smooth. Stir in the vanilla and leave to cool for a minute or two.
3. Still working in the saucepan with a small whisk, beat in the eggs, one at a time until you have a thick, glossy batter. Switch to a rubber spatula and gradually stir in the reserved dry ingredients. Fold in the nuts and scrape batter into the prepared pan.
4. Bake for 33 to 35 minutes, until the top is dry and crackly. Place the brownie pan in a rack to cool for 10 minutes. Unmould onto a rack and invert onto another rack to finish cooking completely. Make 16 sqaures.
2. In a medium saucepan over direct heat bring the butter, sugar and coffee just to a boil, stirring occasionally. Remove from the heat and stir in the chopped chocolate and stir with a small whisk until smooth. Stir in the vanilla and leave to cool for a minute or two.
3. Still working in the saucepan with a small whisk, beat in the eggs, one at a time until you have a thick, glossy batter. Switch to a rubber spatula and gradually stir in the reserved dry ingredients. Fold in the nuts and scrape batter into the prepared pan.
4. Bake for 33 to 35 minutes, until the top is dry and crackly. Place the brownie pan in a rack to cool for 10 minutes. Unmould onto a rack and invert onto another rack to finish cooking completely. Make 16 sqaures.
14 comments:
Gorgeous brownies! I'm drooling. I've never tried cinnamon in a brownie recipe before - it sounds well worth trying.
Ooh... I love to try this with some of the cinnamon chips hangin' around in our pantry!
Last week a friend made brownies with cinnamon chips -- I'd never heard of them before. They come in bags like Toll House chocolate chips, and I guess you use them the same way. Have you tried them, and are they any good?
Oh yes they do look good! Yummy. I too like the flavors of cinnamon and chocolate. Nice one KJ!
Hi Kelly-Jane,
Your brownies look incredibly delicious! I am a huge fan of cinnamon and even add a pinch in my coffee grinds. I will try this recipe for sure.
Beautiful perfect little brownies. Love the idea of cinnamon in them.
Hi Kelly-Jane, Those sound really yummy!!!
Kelly-Jane, you bet I'm trying these as soon as I have company to share them with... I'm a sucker for cinnamon and I agree with you, it works wonderfully with chocolate!
Cinnamon and chocolate were born together as twins weren't they? Certainly I think they are beautiful together so I'm sure these bronies are wonderful.
While I love cinnamon at Christmas, I can't imagine not using it all year. Heck, I love it on oatmeal every morning.
Good brownies - Cinnamon Fudge - just sounds right.
Kelly-Jane, I love cinnamon all year round, in fact, I love brownies all year round too, so this is a fabulous combination. Speaking of brownies, I had to make some last night for a meeting today and I overbaked it! My fault, I was too enhrossed with a Tv program. So, I had to drizzle some melted choc on top, hopefully this will help....
Scrummy! The place to send them is... What do you mean you don't have any left?! I make cinnamon sugar which I love to put in my morning coffee all year round. It suddenly dawns on me why I never lost the baby weight. That's the sugar in the bin! NOT!
They look great KJ. xx
I love, love, love combining spices with chocolate. Doesn't it just give it an edge up on everything else? These look amazing.
Lynn, Thank you!
Joe, cinnamon chips sounds good, I'll have to see if I can source them here.
Lydia, we don't have them here, but now I know will have a web search!
Meeta, Thank you!
Sandy, that sounds delicious!
Cheryl, it's a great little combo :)
Pat, they were good :)
Patricia, I hope you love them as much as me :)
Tanna, twins! I think you're right :)
Nora, I baked these further than I normally do, I like a lot of squidge in the middle. There was some here, but there could have been a bit more :) Chocolate icing sounds great!
Amanda, I don't have any left!!
Hi Aimee, you are absolutely right, a little edge, a certain something :)
KJxx
I love Dorie. Those brownies look to die for. I've been craving brownies lately and this might just be what I'll have to make!
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