Gail Mehle of Rock Springs, Wyoming submitted the original recipe for these brownies with a secret ingredient: cinnamon. The spicy chocolate cinnamon cane sugar was a perfect fit for her recipe, adding just a hint of heat. —Taste of Home Test Kitchen
Cinnamon-Spice Brownies
Ingredients
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs, room temperature, beaten
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1 tablespoon Gustus Vitae spicy chocolate-cinnamon cane sugar
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- FROSTING:
- 6 tablespoons butter, softened
- 1/2 cup baking cocoa
- 2-2/3 cups confectioners' sugar
- 1 to 1-1/2 teaspoons ground cinnamon
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Directions
- In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, chocolate-cinnamon sugar and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool.
- For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.
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