Delightful Desserts
Cinnamon-Spiced Brownies
Makes about 18
2 cups granulated sugar
1¼ cups Dutch process cocoa powder
1 cup unsalted butter, melted
¼ cup firmly packed light brown sugar
2 teaspoons vanilla extract
1¼ teaspoons kosher salt
1¼ teaspoons instant espresso powder
4 large eggs, room temperature
1½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon ground red pepper
Cinnamon Frosting (recipe follows)
Garnish: chopped chocolate
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, whisk together granulated sugar, cocoa, melted butter, brown sugar, vanilla, salt, and espresso powder until well combined. Add eggs, one at a time, whisking well after each addition.
3. In a small bowl, whisk together flour, cinnamon, baking powder, and red pepper. Fold flour mixture into sugar mixture just until combined. (Batter will be thick.) Spread batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack.
5. Using excess parchment as handles, remove from pan. Spread Cinnamon Frosting onto cooled brownie. Cut into bars. Garnish with chopped chocolate, if desired. Store in an airtight container for up to 2 days.
Cinnamon Frosting
Makes 1⅔ cups
¾ cup unsalted butter, softened
¼ teaspoon kosher salt
3 cups confectioners’ sugar
1 tablespoon heavy whipping cream
1½ teaspoons ground cinnamon
½ teaspoon vanilla extract
In a large bowl, beat butter and salt with a mixer at medium speed until creamy, 1 to 2 minutes. Gradually add confectioners’ sugar, beating until well combined, stopping to scrape sides of
