I’ve always been a chocolate person, but there’s something magical about adding a warm cinnamon twist to a classic fudgy brownie. The first time I sprinkled cinnamon into my brownie batter, my balcony neighbors started asking what smelled so amazing. Now, these cinnamon brownies are my go-to treat for cozy evenings and impromptu gatherings.
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This recipe is all about simplicity and indulgence. You don’t need a mixer or any fancy equipment – just a bowl, a whisk, and a spatula. The cinnamon adds a subtle warmth that elevates the chocolate without overpowering it. Plus, they come together in under an hour, making them perfect for last-minute cravings or bake sales.
Whether you’re a seasoned baker or a newbie, these brownies are foolproof. The key is to not overbake – you want that shiny, crackly top and a gooey center. Trust me, once you try these, you’ll never go back to plain brownies again.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (115g) unsalted butter, melted
Use good-quality butter for the best flavor. If you only have salted butter, reduce the added salt to 1/4 teaspoon.
1 cup (200g) granulated sugar
Regular white sugar works best. You can substitute with coconut sugar for a slightly caramel-like flavor, but the texture may be a bit grainier.
2 large eggs, room temperature
Room-temperature eggs blend more smoothly into the batter. If you’re in a hurry, place them in a bowl of warm water for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. If you only have imitation vanilla, it’s fine – just use a little less.
1/2 cup (60g) all-purpose flour
Regular all-purpose flour is perfect. For a gluten-free version, use a 1:1 gluten-free flour blend.
1/3 cup (40g) unsweetened cocoa powder
Dutch-processed cocoa gives a richer, less acidic flavor. Natural cocoa works too – just note the color may be lighter.
1 teaspoon ground cinnamon
Freshly ground cinnamon is more aromatic. If you only have ground cinnamon, that’s fine – just use the same amount.
1/4 teaspoon salt
Salt enhances the chocolate flavor. If using salted butter, omit this.
1/2 cup (90g) semi-sweet chocolate chips
Semi-sweet or dark chocolate chips add extra gooey pockets. You can also use chopped chocolate bars.
Tips & Tricks
- Don’t overmix the batter – mix just until combined to keep the brownies tender.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Use a toothpick to check doneness – a few moist crumbs are perfect, not completely clean.
- Let the brownies cool completely before cutting for clean, neat squares.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
2. Mix Wet Ingredients
In a large bowl, whisk the melted butter and sugar together until well combined. Add the eggs and vanilla, and whisk vigorously for about 1 minute until the mixture is smooth and slightly thickened.
3. Add Dry Ingredients
Sift the flour, cocoa powder, cinnamon, and salt into the wet mixture. Use a spatula to fold gently until just combined – do not overmix.
4. Fold in Chocolate Chips
Add the chocolate chips and fold them in with a few strokes, reserving a few to sprinkle on top.
5. Bake
Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should look set and slightly pulling away from the pan.
6. Cool and Slice
Remove from the oven and let cool in the pan on a wire rack for at least 20 minutes. Use the parchment to lift the brownie block out, then cut into 16 squares.
Delicious Variations
Add a cinnamon swirl
Mix 2 tablespoons sugar with 1 teaspoon cinnamon and swirl into the batter before baking.
Make them nutty
Fold in 1/2 cup chopped walnuts or pecans for extra crunch.
Try a Mexican twist
Add 1/4 teaspoon cayenne pepper and a pinch of chili powder for a spicy kick.
How to Store Cinnamon Brownie Recipes
Refrigerator
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Freezer
Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Warm individual brownies in the microwave for 10-15 seconds for that fresh-from-the-oven taste.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe. If you use salted butter, skip the 1/4 teaspoon salt.
Q: How do I know when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The edges should look set and slightly pulling away from the pan.
Q: Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
Q: Why are my brownies dry?
Overbaking is the most common culprit. Check them a few minutes early and remove when a toothpick has moist crumbs. Also, make sure you measure your flour correctly – spoon it into the cup and level it off.
I hope you love these cinnamon brownies as much as I do! If you try them, let me know in the comments below – I’d love to hear how they turn out. Happy baking!
Cinnamon Brownie Recipes
Discover the best cinnamon brownies – fudgy, rich, and easy to make in 35 minutes. Perfect for chocolate lovers!
🧂 Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips
📋 Instructions
- 1Preheat and Prepare — Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- 2Mix Wet Ingredients — In a large bowl, whisk the melted butter and sugar together until well combined. Add the eggs and vanilla, and whisk vigorously for about 1 minute until the mixture is smooth and slightly thickened.
- 3Add Dry Ingredients — Sift the flour, cocoa powder, cinnamon, and salt into the wet mixture. Use a spatula to fold gently until just combined – do not overmix.
- 4Fold in Chocolate Chips — Add the chocolate chips and fold them in with a few strokes, reserving a few to sprinkle on top.
- 5Bake — Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should look set and slightly pulling away from the pan.
- 6Cool and Slice — Remove from the oven and let cool in the pan on a wire rack for at least 20 minutes. Use the parchment to lift the brownie block out, then cut into 16 squares.
