Double Cinnamon Chip Brownies Food

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

CINNAMON BROWNIES

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.

WHITE CHOCOLATE BROWNIES WITH CINNAMON CHIPS RECIPE

Steps:

• Preheat the oven to 350°F. Line an 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the pan with non-stick baking spray. In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the melted chocolate until thoroughly combined. Stir in flour and kosher salt. Gently fold in the cinnamon chips. Transfer the batter to your prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Allow the brownies to cool in the pan for 30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.

DOUBLE CINNAMON CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x9 inch square baking pan with no-stick spray.
• Place 1 1/3 cups cinnamon chips and butter in a large, microwave-safe bowl.
• Microwave for 30 seconds at high power.
• Stir.
• Repeat until chips are melted.
• Set aside to cool slightly.
• In a large bowl, beat eggs for 1 minute on high speed of an electric mixer.
• Beat in vanilla extract and brown sugar and continue beating for one more minute.
• Add cooled, melted cinnamon chip/butter mixture to egg mixture.
• Combine flour, salt and remaining cinnamon chips.
• Gently fold into batter and stir just until incorporated.
• Add nuts if using.
• Spread batter evenly in pan and bake for 25 minutes.
• Let brownies cool completely.
• Ice with cream cheese frosting if desired.

CINNAMON CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease 8" by 8" pan. Mix brownie mix, chocolate chips, cinnamon chips, macademia nuts, eggs, water and vegetable oil. Make sure all chips and nuts are coated with batter. Spread into pan. Bake for 35 minutes for cake like brownies. If you want a more fudgy brownie, only use one egg and bake for 30 minutes. Let cool, cut, and enjoy.

DOUBLE BROWNIES

Steps:

• In a large bowl, cream the butter and brown sugar. Beat in eggs and vanilla. Combine flour and salt Stir into creamed mixture. Stir in nuts. Spread into a greased 13x9-in. baking pan; set aside. , For middle layer, cream butter and sugar. Beat in eggs. Combine the flour, cocoa and salt. Stir into creamed mixture. Add nuts. Spread over the bottom layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in confectioners' sugar until the icing achieves spreading consistency. Spread over brownies. Let stand until set. Cut into bars.

DOUBLE CHOCOLATE-CHERRY BROWNIES

Steps:

• Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.
• Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)

CINNAMON-SPICE BROWNIES

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.