Triple-Chip Cinnamon Brownies Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 145 calories, 8g fat (4g saturated fat), 23mg cholesterol, 88mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  1. 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.
  2. Transfer to a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.
Originally published as Triple-Chip Cinnamon Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p56

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