Cinnamon Brownies
Rich cinnamon-spiced brownies with melting semi-sweet and unsweetened chocolate, crunchy pecans, and a tender, fudgy texture, perfect for chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Chop the semi-sweet and unsweetened chocolates and place them in a medium bowl.
- Combine butter, sugar, corn syrup, and 1 tablespoon of water in a saucepan.
- Bring to a boil and cook for 1 to 2 minutes until sugar dissolves.
- Stir the hot sugar mixture into the chopped chocolates until completely melted and smooth.
- Let the chocolate mixture cool slightly.
- In a separate bowl, mix together the flour, cinnamon, baking soda, and salt.
- Stir vanilla extract into the chocolate mixture.
- Beat in eggs one at a time until well combined.
- Stir in the flour mixture until just combined.
- Fold in the chopped pecans.
- Pour the batter into a greased 8-inch square pan and bake at 325°F (160°C) for about 25 minutes.
Tips & Substitutions
For an extra depth of flavor, consider adding a pinch of espresso powder to the chocolate mixture. If you don't have pecans, walnuts or almonds can be a great substitute. Ensure the butter is at room temperature for easy blending, and be careful not to overmix the batter after adding the flour to keep the brownies fudgy.
Serving Suggestions
These cinnamon brownies are delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a cup of coffee or a glass of cold milk. For a festive twist, dust with powdered sugar or drizzle with caramel sauce before serving.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, microwave individual pieces for about 10-15 seconds for a warm, gooey treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Brownies contains roughly 290 calories, with 1g protein, 30g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate for a sweeter flavor, but it might alter the overall taste and texture slightly. If you prefer a richer brownie, stick with semi-sweet and unsweetened chocolates for balance.
How can I tell when the brownies are done baking?
To check for doneness, insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they're done. If it comes out wet, they need more time. Remember that they will continue to cook slightly after being removed from the oven.
Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum for the best texture. You may need to adjust the baking time slightly, so keep an eye on them as they bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).