Dark Chocolate Brownies

A touch of cinnamon enhances the rick dark chocolate goodness in these easy-to-make brownies.



by 4  people


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Servings: 20 to 25
Yield: Makes 20 to 25 brownies
Prep Time: 25 mins
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Ingredients
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    7   ounces 
    unsweetened chocolate, coarsely chopped
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    3/4  cup 
    butter
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    1/4  cup 
    water
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    1   cup 
    granulated sugar
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    3/4  cup 
    packed brown sugar
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    2   
    eggs
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    1   teaspoon 
    vanilla
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    1 1/3  cups 
    all-purpose flour
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    ground cinnamon
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    Unsweetened cocoa powder and/or powdered sugar

Directions
1.
Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2.
Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3.
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.
Make Ahead Tip
  • To Bake Ahead: Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.
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