Dark Chocolate Brownies

By oakleyj

A whisper of cinnamon adds an undercurrent of scrumptious mystery to these seriously chocolate brownies.

Ingredients

• 7 7
• ounces unsweetened chocolate, coarsely chopped
• 3/4 3/4
• cup butter
• 1/4 1/4
• cup water
• 1 1
• cup granulated sugar
• 3/4 3/4
• cup packed brown sugar
• 2 2
• eggs
• 1 1
• teaspoon vanilla
• 1-1/3 1-1/3
• cups all-purpose flour
• 1/8 1/8
• teaspoon salt
• 1/8 1/8
• teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Details

Servings 20
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.

2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar.

Makes: 20 to 25 brownies

To Bake Ahead: Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.