Triple-Chip Cinnamon Brownies Recipe

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Being a huge chocolate lover, I'm always coming up with new ways to enjoy it. This is one of my favorite creations.—Carla Knibbs, Okotoks, Alberta

This recipe is:

Diabetic Friendly

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Triple-Chip Cinnamon Brownies Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 24 Servings

20 20 40

Ingredients

1 egg, beaten
2/3 cup packed brown sugar
1/4 cup butter, melted
1/4 cup coffee liqueur
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup milk chocolate chips
1/4 cup semisweet chocolate chips
1/4 cup vanilla or white chips
1/4 cup chopped pecans
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 to 3 teaspoons milk

Directions

In a large bowl, combine the egg, brown sugar, butter, coffee liqueur and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; stir into egg mixture until blended. Fold in chips and pecans.
Transfer to a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Add the cinnamon, vanilla and enough milk to achieve desired consistency. Spread over brownies. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 each equals 145 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 88 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Triple-Chip Cinnamon Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p56