Cinnamon Chocolate Brownies

Recipe adapted from The Sophisticated Cookie by Jeanne Benedict. Cinnamon and chocolate are a classic Mexican flavor combination and delicious when paired up in brownies.

Ingredients

• 1 Cup semi-sweet chocolate chips
• 1/2 Cup unsalted butter, room temperature
• 1 Cup granulated sugar
• 2 large eggs
• 1/4 Cup chocolate liqueur or crme de cocoa
• 1/2 Cup all-purpose flour
• 1/2 Cup unsweetened cocoa powder
• 1 Tablespoon ground cinnamon
• Cinnamon-Chocolate Glaze
• 1 milk chocolate chips
• 1/2 Teaspoon ground cinnamon
• 2 tablespoons unsalted butter

Directions

• Preheat oven to 325 degrees. Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt chocolate chips in top of a double boiler. Cool for 5 minutes. Add chocolate and butter to a mixing bowl and beat until combined. Beat in sugar until smooth. Add eggs and liqueur and mix well. Fold in flour, cocoa powder, and cinnamon until just combined.
• Pour mixture into prepared baking pan. Bake for 20 minutes or until center springs back to the touch. Remove from oven and cool thoroughly.
• To make Chocolate- Cinnamon Glaze: Melt chocolate chips and butter in top of a double boiler. Stir until smooth. Drizzle chocolate over the brownies. Cut brownies into 2 x 2-inch squares and serve.

  Makes about 16 brownies