KAF CINNAMON-SPICED CHOCOLATE BROWNIES
- 1 cup (16 tablespoons) unsalted butter, melted
- 2 1/4 cups sugar
- 1 1/4 cups King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 1 tablespoon ground cinnamon
- 1 tablespoon Mexican vanilla extract, or your favorite vanilla extract
- 1/8 teaspoon cinnamon oil, optional
- 4 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups semisweet chocolate chips
Adapted from kingarthurflour.com
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, line it with parchment, and if desired grease the parchment — this makes it easier to remove the brownies from the pan.
In a medium-sized saucepan set over low heat, melt the butter, then add the sugar, stirring to combine. Heat the mixture briefly, just until it's hot throughout; it'll become shiny looking as you stir it — this will dissolve some of the sugar and yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and flavoring(s).
Whisk in the eggs, stirring until smooth.
Add the flour, again stirring until smooth.
Fold in the chocolate chips.
Spoon the batter into the pan, spreading it to the edges.
Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.
Remove from the oven and allow to cool completely in the pan before cutting.
Yield: about 24 brownies.