Cinnamon Chocolate Brownies With Chocolate Ganache Food
CINNAMON-CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE
Categories Mixer Chocolate Dessert Bake Kid-Friendly Back to School Walnut Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 14
Steps:
- For brownies:
- Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
- Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
- Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. for ganache: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
- Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.)
CHOCOLATE CINNAMON BROWNIES
Make and share this Chocolate Cinnamon Brownies recipe from Food.com.
Provided by Parsley
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease/spray an 8" square baking pan.
- Beat butter and white sugar and vanilla until creamy; add eggs, one at a time beating well after each.
- In a seperate bowl, combine flour, baking powder, salt, and cocoa; stir well. Add this flour mixture into the creamed mixture and beat well.
- Spoon half of this batter into the prepared 8" square pan, spreading evenly.
- In a small bowl, stir together brown sugar, nuts and cinnamon. Sprinkle this mixture evenly over the 1/2 brownie batter in pan.
- Spoon/dallop remaining brownie batter over top; spread evenly.
- Bake at 350 for 45-50 minutes or until toothpick poked in center comes out clean.
- Cool in pan on a wire rack,.
CHOCOLATE CINNAMON-WALNUT BROWNIES WITH CHOCOLATE GANACHE
Plan ahead the brownies have to chill for 2 or more hours for the ganache to set properly. Prep time includes making ganache. I also added in a handful (didn't measure!) of mini chocolate chips to the batter along with the nuts, but that is optional. These brownies are wicked!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Butter and lightly dust with flour, an 8 x 8-inch baking dish (preferably metal).
- For brownies: mix the flour, cinnamon and salt in a small bowl.
- On top of a double boiler with simmering water stir chocolate and butter until melted and smooth.
- Turn off heat and let the chocolate stand over the water.
- Using an elecric mixer, beat eggs, vanilla and sugar in a large bowl until mixture thickens (about 5 minutes).
- Stir in flour mixture in two additions, blending well after each addition.
- Gradually add in warm chocolate into mixture, beating until just combined.
- Stir in walnuts.
- Pour batter into prepared pan, and bake for about 35 minutes (might take more or less time) or until top is set, and a toothpick or cake tester inserted in the middle comes out with moist crumbs on it.
- Cool completely in pan on a rack.
- For ganache: Whisk all ingredients in a small saucepan over medium-low heat until melted and smooth.
- Pour evenly over top of brownies.
- Chill brownies until ganache is set (about 2 hours).
- Store covered in the refrigerator.
CINNAMON-CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE
How to make Cinnamon-Chocolate Brownies with Chocolate Ganache
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
- Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
- Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
- Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
- Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. DO AHEAD Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.
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CINNAMON-CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE …
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- Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
- Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
- Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
- Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE - RAIAS RECIPES
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CINNAMON CHOCOLATE BROWNIES WITH CHOCOLATE GANACHE
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5/5 (1)Total Time 2 hrs 9 minsCategory DessertCalories 205 per serving
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5/5 (1)Total Time 2 hrs 9 minsCategory DessertCalories 205 per serving
- Start by prepping the ganache. In a smallish bowl, heat the cream in the microwave for about 1 minute, or until bubbles start to appear on the edges.
- Add the chocolate chips and cinnamon and stir until it is smooth.Line a baking sheet with wax paper.
- Continue until you have 30-35.Freeze or refrigerate for 1-2 hours until solid.Bake the snickerdoodle bars according to the instructions.
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From spaceshipsandlaserbeams.com
Ratings 1Calories 589 per servingCategory Dessert
- Prepare and bake brownies in an 8 x 8 square baking dish according to the package instructions. Cool completely.
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Reviews 2Total Time 55 minsEstimated Reading Time 5 mins
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- To the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of flour, yeast, sugar and salt. Set aside. Heat the milk at a low power in the microwave until it's lukewarm to the touch (about 120-130 F degrees). Add the warm milk, butter, egg and vanilla to the flour mixture and mix at low speed until all ingredients are combined, scraping sides of bowl frequently. With a wooden spoon, stir in the remaining flour, 1/3 cup at a time until the dough begins to leave the sides of the bowl. Don't over-flour the dough - it shouldn't be sticky, but should be soft.
- As the dough is rising, melt 2 tablespoons of butter in a saucepan. Add the apple slices and saute until soft, for about 5 minutes. Drain the apples and set aside to cool. In a small bowl, mix together brown sugar, chopped walnuts and cinnamon.
- Grease and line a 9x13 inch baking dish with parchment paper. After dough has doubled in size, place it onto a lightly floured surface and begin to roll it into a 13x10 inch rectangle. Butter the dough with 2 tablespoons of softened butter and sprinkle with a half of the brown sugar mixture. Then spread the apples on top and sprinkle with the remaining brown sugar mixture. Roll the dough up tightly beginning at the short side and seal well by pinching edges of roll together.
- While rolls are baking, prepare the glaze. Microwave chopped chocolate in 15-second intervals until chocolate is almost melted. Stir to fully melt and set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Remove from the heat, pour hot cream over chocolate and stir to blend well. Using the electric mixer, beat the chocolate mixture for several seconds.
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- Preheat oven to 325 F. Butter the bottom and sides of a 13×9 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a medium bowl, whisk together cake flour, salt, baking powder, cayenne, and cinnamon; Set aside.
- Place chocolate and butter in a 2 cup glass measuring cup. Microwave for 1 minute and stir. Continue to microwave in 30 second increments until chocolate has completely melted. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add sugar and mix on medium-high until combined. Reduce mixer to low speed and add 1 egg at a time and mix completely. Add vanilla and mix until combined. Stir in flour mixture until just combined.
- Spread batter into prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool on a wire rack for 15 minutes.
MINT BROWNIES WITH CHOCOLATE GANACHE - CHOCOLATE WITH GRACE
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- Preheat oven to 350°F. Grease and flour a 9 x 13 inch pan or line with parchment paper. Melt the butter in a large microwave-safe bowl. Whisk in the oil, sugar, eggs, vanilla, and mint extracts. Add the cocoa, flour, salt, and baking powder. Mix well to combine.
- To make the mint buttercream layer, beat the butter in a stand mixer for 1-2 minutes, beat in the powdered sugar. Add enough of the milk or cream to be a spreadable consistency and the mint extract to your tastes. Spread on top of completely cooled brownies and refrigerate.
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For brownies: Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
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