Best 7 Cinnamon Spice Brownies Recipes

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Cinnamon spice brownies are a classic dessert that combines the flavors of chocolate, cinnamon, and spice to create a treat that is both delicious and festive. Whether you're looking for a special occasion dessert or a comforting treat to enjoy on a cozy afternoon, these brownies are sure to hit the spot. Made with simple ingredients and easy-to-follow instructions, this recipe will guide you through the process of creating the perfect cinnamon spice brownies that are moist, fudgy, and packed with flavor.

Here are our top 7 tried and tested recipes!

CINNAMON BROWNIES



Cinnamon Brownies image

For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! -Gail Mehle, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 17

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
1-1/2 to 2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup semisweet chocolate chips
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

Steps:

  • Preheat oven to 350°. In a bowl, whisk 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, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. 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.

Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

SPICY CINNAMON-CHOCOLATE BROWNIES



Spicy Cinnamon-Chocolate Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 24 brownies

Number Of Ingredients 11

Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 cup heavy cream, at room temperature
1 cup semisweet chocolate chips, such as Ghiradelli
1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsweetened cocoa powder
Ground cinnamon, for dusting

Steps:

  • For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
  • Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
  • For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
  • Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
  • Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

CINNAMON-SPICE BROWNIES



Cinnamon-Spice Brownies image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 18

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

Steps:

  • 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, spicy 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 brownies test done. Cool. , For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

Nutrition Facts : Calories 138 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING



Spicy Cinnamon Brownies with Salted Peanut Butter Icing image

Provided by Amanda Freitag

Categories     dessert

Time 2h20m

Yield 12 large or 24 small brownies

Number Of Ingredients 18

Nonstick cooking spray, for greasing the baking pan
12 ounces (3 sticks) unsalted butter
10 ounces dark chocolate, chopped (or dark chocolate pistoles)
2 teaspoons ground cinnamon
1 teaspoon ground Aleppo pepper
1 teaspoon chili powder
6 large eggs
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla paste
1/2 teaspoon kosher salt
2 cups cake flour, sifted
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup smooth peanut butter
1 cup confectioners' sugar
1 1/2 teaspoons kosher salt
Cocoa powder, for garnish

Steps:

  • For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
  • Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
  • Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
  • Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
  • Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
  • For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
  • Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

CHOCOLATE SPICE BROWNIES



Chocolate Spice Brownies image

These are very rich brownies with a bit of a kick. Keep an eye on the ingredients, it can be a bit of a challenge to get them right, but its so very worth it!

Provided by karmedic

Categories     Bar Cookie

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 13

1/3 cup flour
1 cup sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
1/8 teaspoon baking soda
3 eggs
4 ounces unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon chocolate liqueur
1 tablespoon half-and-half
8 ounces chocolate, 70% -100
4 ounces unsalted butter

Steps:

  • Preheat oven to 365 degrees.
  • Melt the chocolate in a double boiler at medium temperature, slice up one stick of butter and melt in with the chocolate; leave to cool.
  • Sift the flour, sugar, cinnamon, cayenne, baking soda and cardamom in one bowl. Beat the egg and one stick melted butter, mix. (wait for the butter to cool, so you don't cook the eggs with it accidentally) add the vanilla extract.
  • Add the melted chocolate to the egg/butter mix folding it in; then slowly beat it into the flour mix, whilst adding the half and half. Beat for two-three minutes, add the chocolate liqueur
  • Bake for 20-30 minutes.

Nutrition Facts : Calories 492.1, Fat 40, SaturatedFat 24.5, Cholesterol 141, Sodium 56.8, Carbohydrate 37.8, Fiber 4.9, Sugar 25.4, Protein 6.9

MASALA CHAI BROWNIES



Masala Chai Brownies image

These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavor and are delicious. If you enjoy chai lattes you will love these! To ensure your final product is vegan, use vegan sugar. The coconut is easily omitted if you aren't a fan. Be careful not to overcook them.

Provided by Mochi Puffs

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h30m

Yield 9

Number Of Ingredients 10

2 tablespoons unsweetened cocoa powder
⅓ cup unsweetened shredded coconut
1 cup all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup very strongly brewed masala chai
½ cup canola oil
½ teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
  • Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
  • Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 35.7 g, Fat 15.3 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 159 mg, Sugar 22.6 g

CINNAMON SPICE CHOCOLATE BROWNIES



Cinnamon Spice Chocolate Brownies image

Make and share this Cinnamon Spice Chocolate Brownies recipe from Food.com.

Provided by Queen Dana

Categories     Bar Cookie

Time 25m

Yield 16 serving(s)

Number Of Ingredients 16

nonstick cooking spray
1/4 cup butter
1 cup granulated sugar
1/3 cup cold water
3 eggs
3 tablespoons canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground ancho chile pepper or 1/8 teaspoon cayenne pepper
1/3 cup bittersweet chocolate or 1/3 cup semisweet chocolate piece
2 tablespoons hot strong coffee (optional)
powdered sugar, and (optional) or cinnamon sugar (optional)

Steps:

  • Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
  • In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt, and ancho chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
  • Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush hot cake with coffee. Cool completely.
  • Cut into bars. Sprinkle with powdered sugar and/or cinnamon-sugar. Makes 16 brownies.

Nutrition Facts : Calories 153.1, Fat 6.9, SaturatedFat 2.5, Cholesterol 42.5, Sodium 80.6, Carbohydrate 21.7, Fiber 1.2, Sugar 12.6, Protein 2.8

Tips:

  • Choose high-quality chocolate: Use semisweet or bittersweet chocolate with a cocoa content of at least 60% for the best flavor.
  • Use good-quality butter: Unsalted butter is best, as it gives you more control over the flavor of the brownies.
  • Don't overmix the batter: Overmixing can lead to tough, dry brownies. Mix the batter just until the ingredients are combined.
  • Bake the brownies in a preheated oven: This helps to ensure that the brownies bake evenly.
  • Let the brownies cool completely before cutting them: This will help to prevent them from crumbling.
  • Store the brownies in an airtight container at room temperature: They will keep for up to 3 days.

Conclusion:

These cinnamon spice brownies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor, warm cinnamon spice, and gooey center, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these brownies a try. You won't be disappointed!

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