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Cinnamon brownies served
Fudgy dark chocolate brownies with a hint of cinnamon

Spiced cinnamon brownies

Author: Flavelo
Recipes Cakes and Desserts
The brownie is the king of "unbaked" cakes: the goal isn't an airy sponge, but a dense, rich, almost bonbon-like texture (fudgy). The addition of cinnamon gives a twist reminiscent of Mexican chocolate, deepening the cocoa flavour and lending warmth to the dessert.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small baking tray (approx. 20x20 cm) - Brownies are best with some height.
  • Hand whisk - The goal here isn't to incorporate lots of air.
  • Sieve - To remove lumps from the cocoa powder.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tray with baking parchment.

Tip: Leave the paper overhanging the edges so you can lift the cake out in one go after baking.
2 ✓

Melt the butter and dark chocolate together over steam or in the microwave. Stir until smooth and let cool to lukewarm.

Tip: If the chocolate is too hot, it will "cook" the eggs, giving the cake an omelette taste.
3 ✓

Whisk the eggs with the sugar until frothy (but not too stiff like for a sponge), then drizzle in the chocolate butter and vanilla.

Tip: The dissolving sugar creates that thin, shiny, crisp layer on top of the brownie (papery crust).
4 ✓

Sift in the flour, cocoa powder, cinnamon, and salt. Fold together with a spatula just until the flour disappears.

Tip: Overmixing is the enemy here: it introduces air bubbles, making it sponge-like rather than a dense brownie.
5 ✓

Pour the batter into the tin and bake for approx. 20-25 minutes.

Tip: Watch the oven! When the edges are firm but the middle is still slightly wobbly, it's perfect.
6 ✓

Wait until completely cooled (the structure solidifies during this time), then lift out with the paper and slice.

Tip: If cut warm, it may flow and become messy.
7 ✓

Dust with icing sugar and a hint of cinnamon before serving.

Tip: Served with ice cream, the temperature contrast (cold ice cream, room temp cake) heightens the experience.

Recipe FAQ

How do I know it's baked?
The skewer test for brownies is different: the skewer shouldn't come out clean! It should have moist crumbs attached, but not liquid batter.
It turned out too dry.
You overbaked it. A few minutes make a difference, take it out sooner next time! It firms up while cooling.
Can I use milk chocolate?
Not recommended, as it will be too sweet and the structure will change. The soul of a brownie is the ratio of dark chocolate to butter.

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 150 g Butter
  • 200 g Caster sugar
  • 3 pcs Eggs
  • 100 g Plain flour
  • 30 g Cocoa powder
  • 5 g Ground cinnamon
  • 5 ml Vanilla extract
  • 20 g Icing sugar (for dusting)
  • 1 pinch Salt