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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! My husband designed the house we live in...our children are 12 and 10. Ingredients:
3/4 cup baking cocoa |
1/2 teaspoon baking soda |
2/3 cup butter, melted, divided |
1/2 cup boiling water |
2 cups sugar |
2 eggs, beaten |
1 teaspoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1-1/2 to 2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
frosting: |
6 tablespoons butter, softened |
1/2 cup baking cocoa |
2-2/3 cups confectioners' sugar |
1 to 1-1/2 teaspoons ground cinnamon |
1/3 cup evaporated milk |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool.
2. For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies. Yield: 3 dozen.
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