Double Chocolate Brownies with Cinnamon

While you can never go wrong with a simple brownie, I’m not sure I’ll ever make just a “simple” brownie again after eating these double chocolate brownies with cinnamon.

These brownies are adapted from a Sally’s Baking Addiction recipe and have real chocolate and cocoa powder in the batter and chocolate chunks. Plus, they’re topped with a cinnamon goo mixture and chocolate ganache.

And if you need any more reasons why you should make these delicious brownies, my mom did say these might be the best brownies she’s ever eaten. So there’s that.

I hope you enjoy these double chocolate brownies with cinnamon! Let me know in the comments how they turned our or tag me on Instagram using @homecourtbakes.

XO,
Coco

Prep time: 30 minutes
Cook time: 30 minutes (per batch)
Total time: 4 hours
Yields: 9×13-inch pan

Ingredients for the Brownies:

• 3/4 cup (12 Tbsps.) unsalted butter
• 4 ounces (113 grams) semi-sweet chocolate bar, coarsely chopped
• 2 cups (400 grams) granulated sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 cup (82 grams) unsweetened natural or Dutch-process cocoa powder
• 1 cup (125 grams) all-purpose flour
• 1 tsp kosher salt

Ingredients for the Cinnamon Goo:

• 113 grams (1 stick) unsalted butter, melted
• 113 grams light brown sugar
• ~2 Tbsps. (10 grams) cinnamon
• 1 tsp (5 grams) kosher salt

Ingredients for the Chocolate Ganache:

• Two 4-ounce quality semi-sweet chocolate bars, finely chopped
• 1 cup heavy cream

Instructions:

Make the Double Chocolate Brownies:

• Preheat the oven to 350°F and grease a 9×13-inch pan or line with parchment paper. Make sure to leave an overhang on the sides to lift the finished brownies out. Set aside.
• In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. To melt the chocolate, microwave it in 30-second increments (stirring after each time) until the chocolate is melted and completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla.
• Add the cocoa powder, flour, salt and remaining 2 ounces of chopped chocolate. Fold it all together with a rubber spatula or wooden spoon and then spread it into the pan in an even layer. Note: The batter will be very thick.
• Place the brownies in the oven and bake for 30 minutes. To tell if the brownies are done, insert a toothpick into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
• Remove from the oven and place on a wire rack to cool completely in the pan before adding the cinnamon goo and chocolate ganache.

Make the Cinnamon Goo:

• While the brownies are cooling, mix together the butter, sugar, cinnamon and salt in a small bowl until the sugar granules disappear and the mixture is smooth. Set aside for 15-20 minutes to firm up a bit before using.
• Once the brownies are cooled completely, spread a thin layer of the cinnamon goo on top of the cooled brownies. Place brownie tray in the refrigerator for about 15 minutes to let the cinnamon goo set a bit before adding the ganache.

Make the Chocolate Ganache:

• While the brownies and cinnamon goo are cooling, finely chop the chocolate bars and place in a heat-proof glass or metal bowl.
• Heat the cream on the stovetop just until it starts to simmer. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chopped chocolate.
• Let the two sit for a few minutes then stir the mixture until smooth.
• Take the brownie pan out of the refrigerator and pour a thin (or thick!) layer of ganache over the brownies. Let the ganache sit for 1-2 hours to ensure the ganache is fully set before cutting the brownies. You also can place the brownie pan in the refrigerator to speed this process up a bit.
• Enjoy!