07 Feb How to make a quick cinnamon brownie recipe
Imagine this: a cozy night in, the scent of warm cinnamon swirling through the air, and a plateful of gooey, fudgy brownies calling your name. Not just any brownies, mind you, but chewy cinnamon delights that are like a hug for your taste buds.
This recipe isn’t just about satisfying your sweet tooth; it’s about embarking on a mini-baking adventure: no complicated steps, no fancy ingredients, just pure, delicious simplicity. So, dust off your mixing bowl, preheat your oven, and prepare to whip up a batch of happiness disguised as brownies.
These little squares aren’t just tantalising your taste buds; they will warm your soul and sprinkle some cinnamon magic on your day. Ready to bake up some smiles? Let’s go!
Ingredients:
- all-purpose flour
- ground cinnamon
- salt
- baking powder
- white sugar
- eggs
- vegetable oil
- vanilla extract
The first thing to do is to preheat the oven to 180°C. Prepare a square pan with oil or butter over a parchment paper. Strain the flour, salt, cinnamon and baking powder in a medium bowl and set aside. Mix the sugar, eggs, oil, and vanilla in a large bowl. Add the flour mixture to the preparation and mix well. Pour the brownie batter into the prepared pan and let it bake for 20 to 25 minutes. Check it out with a toothpick; it will come with moist crumbs. Let it cool down in a wire rack for 15 minutes before lifting it from the mould. Cut the brownie recipe into squares. I always prefer to discard (eat it by myself) the edges because they are a little bit harder than the rest, but it is a personal preference.
Frequently Asked Questions About This Chewy Cinnamon Brownie
These brownies are delightfully fudgy with a slight chew. The baking time plays a key role: 20 minutes will give you a fudgier centre, while 25 minutes will be denser. Choose your level of gooeyness!
Absolutely! Here are some swaps you can try:
Oil: Coconut oil, melted unsalted butter or vegan butter can be used in equal amounts.
Sugar: White sugar can be replaced with brown sugar for a richer flavour. Reduce the amount by 1/4 cup if using brown sugar.
Flour: You can use gluten-free all-purpose flour, but the texture might differ slightly.
Milk: Any milk, including dairy-free options, will work.
Get creative! Here are some delicious ideas:
Chopped nuts: Walnuts, pecans, or almonds add a nice crunch.
Chocolate chips: Dark, milk, or white chocolate – take your pick!
Cocoa: Replace 1/3 of a cup of flour with 1/3 of a cup of cocoa powder, and you will have fantastic cinnamon chocolate brownies.
Sea salt: A sprinkle of flaky sea salt enhances the flavour.
Store leftover brownies in an airtight container at room temperature for up to 3 days. For more extended storage, freeze them individually wrapped and thawed them for a couple of hours and then microwave for 30 seconds for the best result.
Yes! The batter can be prepared for 24 hours and stored in the refrigerator. The only thing is that you have to let it come to room temperature before baking.
Here are some troubleshooting tips:
Dry brownies: Check your oven temperature and ensure you haven’t overbaked them. Adjust baking time based on your desired level of fudginess.
Cakey brownies: Ensure you don’t overmix the batter, which can activate the gluten and make them cakey. You must incorporate the ingredients by hand with a spatula and mix as little as possible.
Burnt brownies: Reduce the oven temperature slightly or cover the pan with foil towards the end of baking.
You can serve these homemade brownies with ice cream and a sauce like melted chocolate or caramel.
How to make a quick cinnamon brownie recipe
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This recipe is indulgence on Speed: These Cinnamon Brownies Will Be Your New Go-To Fix! In less than 30 minutes, you will be done with a decadent recipe to satisfy your sweet tooth.
Ingredients
- 2/3 of cup + 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/4 cup white sugar
- 2 large eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 180°C. Prepare a square baking pan with cooking spray or butter, and put a parchment paper over.
- Strain all the dry ingredients in a small bowl. (Flour, cinnamon, salt and baking powder) Set aside.
- In a large mixing bowl, pour the white sugar, eggs, oil and vanilla extract. Don’t over-mix it; I use a spatula with folded movements to incorporate everything together. Incorporate the dry ingredients into the wet ingredients. You can use the spatula to finish mixing all the ingredients. If you want a stand mixer, you can use it at high speed for 1 minute to make a homogeneous batter. Pour the brownie mix into the baking tray.
- Bake for 20 to 25 minutes or until the toothpick comes with some moist crumbs in it. Let it cool down on a wire rack for 15 minutes before removing the blonde brownie from the pan. Cut the sides of the pan to remove the hard part and cut the rest into squares.
- Serve the brownie warm with ice cream. This time, I serve it with homemade Lucuma ice cream and top it with caramel sauce that I previously heated in a small saucepan.
Keywords: cinnamon brownie, fudgy easy cinnamon brownie
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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