Not that brownies have a particular season, but certainly they sound delicious in the fall! Did you know you can use our chocolate in your baking? Here's how to use the spiced cocoa mixes for brownies!
Recipe is adapted from Weeknight Baking by Miichelle Lopez.
CInnamon Chocolate Brownies
1 cup + 2 tablespoons granulated sugar
3/4 cup all purpose flour
2/3 cup cinnamon cocoa mix
1/2 cup powdered sugar
1/2 cup semisweet or dark chocolate chips
1 teaspoon salt
2 large eggs
1/2 cup EVOO
2 Tablespoons of water
1/2 teaspoon vanilla
Preheat your oven to 320 degrees- grease and parchment an 8 x 8 baking dish and set aside
Gather all your ingredients and read through the recipe before proceeding.
In a med size bowl combine all dry ingredients with a whisk and set aside.
In a large bowl combine all wet ingredients with the same whisk.
Using a wooden spoon or spatula, stir the dry mixture into wet ingredients in 2 parts, scraping down the sides of the bowl as needed.
Be careful not to over mix your batter. Just when the flour has just disappeared and there are no pockets of flour, stop mixing. This is a thick, lumpy batter.
Pour mixture into your prepared baking dish and level off with a knife.
Bake for approx. 40- 50 minutes or a toothpick has a few crumbs attached. It's better to underbake a little than over baking.