Zutaten für Cinnamon Spice Chocolate Brownies
- Nonstick Cooking Spray
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Cold Water
- 4 large eggs
- Canola Oil
- 2 teaspoons vanilla extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking powder
- Ground Cinnamon
- ½ teaspoon salt
- Pepper
- Bittersweet Chocolate
- Strong Coffee
- Powdered sugar (for sprinkling)
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Zubereitung von Cinnamon Spice Chocolate Brownies
- Preheat oven to 350°F (175°C).
- Line a 9x9x2-inch baking pan with foil, letting the foil extend over the edges for easy removal.
- Lightly grease the foil with nonstick cooking spray.
- In a medium saucepan, melt 1 cup (2 sticks) of unsalted butter over medium heat.
- Remove from heat and whisk in 1 ¾ cups granulated sugar and ¼ cup water until combined.
- Whisk in 4 large eggs, ½ cup vegetable oil, and 2 teaspoons vanilla extract until well blended.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ancho chile powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups of your favorite chocolate chips or chunks.
- Pour batter into the prepared pan and spread evenly.
- Bake for 23-25 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let cool in the pan on a wire rack for 10 minutes.
- Lift the brownies out of the pan using the foil overhang.
- If desired, brush the warm brownies with 1-2 tablespoons of strong brewed coffee.
- Let cool completely before cutting.
- Cut into 16 bars.
- Sprinkle with powdered sugar and/or cinnamon sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
12g
Carbs
7g
