Cinnamon-Spiced Chocolate Brownies

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Hands-on time:
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Yield: about 24 brown

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With their slightly spicy kick, these brownies will finish any meal with flair.

Cinnamon-Spiced Chocolate Brownies

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 24 brown
Published: 01/22/2013



1) 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.

2) 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.

3) Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and flavoring(s).

4) Whisk in the eggs, stirring until smooth.

5) Add the flour, again stirring until smooth.

6) Fold in the chocolate chips.

7) Spoon the batter into the pan, spreading it to the edges.

8) 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.

9) Remove from the oven and allow to cool completely in the pan before cutting.

Yield: about 24 brownies.


  • star rating 09/30/2014
  • CJ from The Ozarks
  • These are beyond sublime :)
  • star rating 03/20/2014
  • Joni M from St. Louis
  • Took these brownies out of the oven a little while ago and finally were cool enough to cut. I should have let them be, but oh no, I made the mistake of eating just a little crumb that I dislodged. Ahhem, now, there are several missing--that darned brownie fairy must have swooped into my kitchen and abscounded with, oh my, three or four??? All joking aside, these brownies are fabulous, and now I have to find a quick home for these or I'll sit here and eat them all...btw, I didn't use the 1/8 t of cinnamon oil, I think these are perfect without it! Definitely a keeper recipe, thank you again for all your hard work!
    Those taste-tasting gremlins are everywhere! Happy Baking, Gremlins! Irene@KAF
  • star rating 11/04/2013
  • susan from maine
  • Just baked these for about the tenth time, this time used half the brownies cut in small pieces atop a home made ice cream pie, (cracker crust, vanilla ice cream, home made hot fudge, more ice cream, more fudge, then the brownies drizzled with a little more fudge and a heavy rim of whipped cream around the edge). Before dinner the kids were warning each other to make sure you save room for the pie. Best part had half the batch of brownies left to enjoy. Love the amount this recipe makes.
  • star rating 07/21/2013
  • Chris from
  • These are simply, absolutely, unbelievable. The best brownies ever.
  • star rating 07/05/2013
  • Pip from Ozark, MO
  • Wonderful!!! My husband and I love intensely dark chocolate, and these were fantastic. I also loved the added cinnamon (didn't use the cinnamon oil), but did use the espresso powder (we are coffee junkies too). Made these for a church function and got quite a bit of good feedback. There were a couple people who were not as fond of the dark chocolate flavor, but the cinnamon is what everyone commented about...they loved the addition.
  • star rating 06/27/2013
  • Alshall from Southern California
  • Quite good, and the prep is easy. I only used ground cinnamon, and it was sufficient for a pleasant flavor.
  • star rating 06/22/2013
  • lari29 from KAF Community
  • Very delicious and interesting brownies! I saw this recipe in the catalog and I had to try them - never mixed cinnamon in brownie batter before. I used the KAF all purpose cocoa, espresso powder and ground cinnamon. I did not have cinnamon oil, but I'm glad I didn't use it - I think it would have made the cinnamon too overpowering. The way I made them had just the right amount of cinnamon. Baked these in the edge brownie pan. Will make again!
  • star rating 06/19/2013
  • Vavalee from Bolton, MA
  • My husband says these are the best brownies I've ever made...and I have to agree. I've already made two batches in three days...for hubby, neighbors, and the office. They are fudgy and intense. The cocoa makes them deep dark. Espresso powder intensifies any chocolate recipe. The cinnamon is a great addition. The chips add more chocolatey texture. I used only ground cinnamon--not the oil. They are very easy--everything gets mixed up in one pan. Yes, it uses a lot of cocoa, but these are well worth it. Be sure to have a glass of cold milk on hand when you try them! Makes 24 good-sized bars, but you can easily cut each in half for a bigger crowd. Do not over bake them!
  • star rating 06/18/2013
  • Gambles from KAF Community
  • I really wanted to like these brownies, but 3 out of 4 of my family members didn't like them - even with the frosting I put on at their request! They are VERY chocolately! When I first saw the recipe, I was intrigued. I wasn't sure about the cinnamon and chocolate together, but I did want to give it a fair try. It was quite expensive. Along w/ other KAF purchased ingredients, a lot of cocoa went into the brownies and the frosting. I made them as stated. If you want to try them, I would suggest using either cinnamon OR cinnamon oil. It might be a good idea even to use less cinnamon. My last suggestion is probably like heresy for scratch bakers, but it did occur to me that the cheapest, easiest way to determine if you like the flavors together in the first place is to buy a brownie mix and add the cinnamon! If it works for you - great! Then make this recipe. If not,you have not wasted as much $ as I did! Lastly, a home baker friend tried them and suggested lessening the cinnamon but also adding in some other spices to even out the spice flavor. (I can't wait to see how the opinions on these shake out. :) )
  • star rating 05/15/2013
  • Ballroom dancing baker from Los Angeles, CA
  • I've tried a lot of brownie recipes but haven't come across one that has stood out until now. These cinnamon-spiced chocolate brownies are AMAZING. The cinnamon adds an unexpected twist to the typical brownie. Even though the espresso powder is listed as optional, I would highly recommend using it to deepen the chocolate flavor (which then highlights the cinnamon even more). And if you don't have espresso powder on hand, it's worth the investment (you'll find yourself adding it to all your chocolate baked good recipes). I did not add the cinnamon oil, but felt that the TBS of ground cinnamon was perfect for the spice level I was looking for. A small note, after you heat the butter and sugar, make sure you cool the mixture a bit before adding the eggs (otherwise if it's too hot, the eggs may start to scramble!). This recipe makes a big batch of brownies but I'm sure you won't have any problems finding people to share them with.

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