Cinnamon Chocolate Brownies
By DK on Feb 06, 2013
I am baking more than ever. Especially the kind that hardly had takers in my house few years back - the kind that spells "chocolate," "cakes", "brownies"etc. Kids do change your life to a large extent, don't they? Now I have friends and colleagues complain about my sudden absence of generosity in the name of recipe testing. Ah, well I have a taste tester right at home now, don't I? ;) But what's even more surprising (shocking even!) is that my husband and I have also started welcoming such goodies with more openness than ever before. Have our taste buds change? No explanations there, but as long as I get to experiment, I am not complaining.
I recently made these brownies as an evening snack to use up some of the bittersweet chocolate I had on hand. Its not too sweet which pleases our palate. Its fudgy chewy texture with a wonderful chocolatey flavor is very satisfying. A light dusting of powdered sugar is more than enough I think. If you like cinnamon and require a more prominent flavor, try dusting it with cinnamon sugar. I had some Eggless Cheesecake Icecream that complimented these pretty well, but you can use Vanilla icecream instead.
adapted from better home and garden's recipe
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 8+ people
Yield: Makes 16 Brownies
- 1/4 cup butter, melted - see Tips
- 1 cup Coconut Sugar, see Tips
- 1/3 cup cold water
- 4 large Egg Whites
- 1 Large Whole Egg
- 3 tbsp Canola oil, see Tips
- 1 tsp Vanilla
- 1-1/4 cups Whole Wheat Pastry Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp ground Cinnamon
- 1/8 tsp Salt
- 1/8 tsp Kashmiri Chili Powder, see Tips
- 1/3 cup chopped Bittersweet Chocolate, see Tips
- 2 tbsp hot strong coffee (optional), see Tips
Tips1. Coconut Sugar: To make this refined sugar free, I use Coconut sugar which also is little less sweet than regular sugar. You can instead use regular granulated sugar or cane sugar. But if you like your brownies sweet and you are going to use Coconut sugar, I would suggest adding another 1/4-1/2 cup sugar.
2. Canola Oil: I use GMO free Organic Canola in this recipe. You can use any other neutral oil instead. I also assume that coconut oil would work quite well too.
3. Kashmiri Chili Powder: Use ground ancho chile pepper or cayenne pepper instead.
4. Chocolate: The original recipe suggests using miniature bittersweet or semisweet chocolate pieces and since I only had a big block of bittersweet chocolate, I used that instead.
5. Coffee: I haven't used it in this recipe.
6. Butter: To make this Dairy free, you can replace it with Extra Virgin Coconut oil.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Preheat oven to 350 degrees F. Lightly grease a brownie pan and set aside. You can instead use a 9x9x2-inch baking pan with foil, extending foil up over edges of pan with a slight coating with non stick spray. In a bowl, add the melted butter. Whisk in sugar and water.
Whisk in eggs, oil, and vanilla until combined.
Stir in flour, cocoa powder, baking powder, cinnamon, salt, and chile powder.
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 for 10 minutes. Remove from pan by lifting up on the foil. If using the strong coffee, brush the hot brownie with it. Cool completely.
Cut into 16 bars. Sprinkle with powdered sugar and/or cinnamon-sugar. These tasted awesome the next day when the flavors deepened and mingled even more. We loved them warmed up a bit but then I am sure that you won't say no to pairing these up with a dollop of icecream. :)
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