Cinnamon Chocolate Brownies

Cinnamon Chocolate Brownies by DK on Feb 6, 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.

Cook time: Under 30 min
Prep time: Under 15 min
Serves: 8+ people
Yields: Makes 16 Brownies

Ingredients

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

Tips

1. 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

Method

1. 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.

2. Whisk in eggs, oil, and vanilla until combined.

3. Stir in flour, cocoa powder, baking powder, cinnamon, salt, and chile powder.

4. Combine well.

5. Stir in chocolate pieces.

6. Pour batter into prepared pan.

7. 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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Recipe Reference

adapted from better home and garden's recipe

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10 Comments

By Anita on Nov 21, 2015

hi, did you ever research what canola oil is? as there is no such plant as canola. I assure you it is pure dirt. and because they say it is organic doesn't mean it is any better.

By Chhavi on Apr 28, 2014

Hi DK, Can I make this recipe in a regular square aluminium mould used to bake breads?

I dont see why not :) --DK

By Kavitha on May 29, 2013

Hey! Was planning on making these brownies without the chili powder,as my fam is not big on spiciness! Will it work out the same if i just omit the chili powder? Thanks! :)

First off, leaving out won't harm the recipe. Secondly, given that my family are not fans of heat either, you won't find this spicy at all. That minute amount of chilli powder only heightens the taste of chocolate and you won't feel the heat if you choose to include it. --DK

By Twinklng star on Feb 25, 2013

Really loved it! :-P I used regular Wheat flour(80%) and all purpose flour (20%)and was not dissapointed. The audience really loved it when they came to know it was made of Coconut oil :wink:

By Madhavi on Feb 20, 2013

I made this glutenfree flour (Mix of Jowar, Amaranth & Ragi), skipped cinnamon & coffee. The caramel kind of taste in coconut sugar added a new dimension to the taste :). Thanks!

By Lana on Feb 7, 2013

Love this recipe! Will try it with coconut oil instead of butter. Can you feel the taste of chili powder?

Nah, not really! --DK

By April on Feb 7, 2013

Sounds fabulous! Is the pan one of those pans where every brownie is an edge piece? I need to find one of those! :)

Yes, it is. I love these. I have linked to my astore in step 1 for the pan. Pls do refer. --DK

By neha on Feb 7, 2013

hi, what can substitute egg whites????

Pls refer Tips section --DK

By Lubna Karim on Feb 6, 2013

GOD....they look fab..love the flavour and aroma of cinnamon in brownies....

By Divya on Feb 6, 2013

love the combo of cinnamon and chocolate..and I love the brownie pan!

Yes, the combo is indeed made for each other. :) --DK