Spicy Cinnamon-Chocolate Brownies
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 large
Egg (at room temperature)1 cup
Vegetable Oil1 tsp
Cayenne Pepper2 tbsps
Unsweetened Cocoa PowderDirections:
1
Watch how to make this recipe
2
For the brownies: Position an oven rack in the lower third of the oven
3
Preheat the oven to 350 degrees F
4
Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray
5
Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides
6
Spray the parchment paper with vegetable oil cooking spray
7
Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl
8
Beat the mixture for 1 minute using an electric hand mixer on medium speed
9
Pour the batter into the prepared pan
10
Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes
11
Transfer the pan to a wire rack to cool for 1 hour
12
For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water
13
Stir until the chocolate has melted and the mixture is smooth
14
Remove the bowl from the pan and refrigerate until thick, 20 minutes
15
Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute
16
Spread the buttercream over the cooled brownie layer
17
Dust with the cinnamon and refrigerate until firm, about 30 minutes
18
Lift the brownie layer from the pan, using the excess paper for handles
19
Run a thin spatula underneath the brownie layer to loosen it from the parchment paper
20
Cut into 24 brownies and serve
21
Cook's Note: The buttercream can be made ahead of time
22
Cover and refrigerate until ready to serve
23
Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread