I thought about this recipe for Cinco de Mayo, considering cinnamon and chocolate are very popular flavors in the Mexican culture. The cinnamon just adds the perfect touch to these melt in your mouth brownies. They are even sweeter with the chocolate cinnamon glaze. Enjoy!
- 1 cup semi-sweet chocolate chips
- 1/2 cup plus 1/2 tablespoon unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup chocolate liqueur, Godiva
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons plus 1/4 teaspoon cinnamon
- 1/4 cup milk chocolate chips
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
- Preheat oven to 325 degrees. Spray an 8 x 8 in baking pan and lightly coat with flour. Melt semi-sweet chocolate chips in a double broiler or microwave if you don’t have one. (See tips for how to melt chocolate in microwave) Let cool to room temperature.
- In a large mixing bowl, beat chocolate and butter until combined. Beat in sugar until smooth, approximately 1 minute. Add eggs one at a time until combined, along with the liqueur.
- In a medium bowl, combine flour, cocoa powder, and 2 teaspoons cinnamon. Fold in the dry ingredients to the chocolate mixture, just until combined.
- Pour mixture into prepared pan and bake for 22 to 24 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature
Chocolate Cinnamon Glaze:
- Melt milk chocolate chips and butter in double broiler or microwave. (See tips for how to melt chocolate in the microwave)
- In a medium bowl, combine milk, confectioners’ sugar, and melted chocolate. Whisk together until smooth. Drizzle over brownies.
- Melting chocolate in the microwave: Melting chocolate is one of the hardest parts of baking because it can easily be burnt. A double broiler makes it a lot easier, but a lot of people don’t have one. This is a trick I learned so I don’t have to use a double broiler. In a microwave safe bowl, add chocolate and a little bit of unsalted butter. Microwave, 10 seconds at a time, stirring well between turns. The chocolate will come out perfect every time. Depending on how much chocolate you are trying to melt, for about 1 cup of chocolate I would use 1 tablespoon of unsalted butter.
- Why folding instead of beating?: The folding of the dry ingredients into the chocolate mixture helps keep the air in the mixture to create a fluffy, melt in your mouth texture.