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Mayan Chocolate Chip Brownies
These
are serious brownies. They are absolutely scrumptious, decadent brownies
inspired by Haagan-Dazs’s® Mayan Chocolate ice cream—dense,
moist, and laced with cinnamon.
Good, quality chocolate always makes a difference in a brownie. Because there is so much cinnamon in this recipe, make sure that you use a top-notch cinnamon.
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Ingredients
3 ounces unsweetened
chocolate
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose or bread flour
1/2 tablespoon ground cinnamon
1 cup semi-sweet chocolate chips
Directions
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan.
1. Cut the chocolate
into pieces. Melt the butter in the microwave or a double boiler. Add
the chocolate. Let it sit for a minute and then stir. If the chocolate
is not completely melted and mixture smooth, return it to the microwave
or double boiler and heat until melted and smooth. Stir in the sugar
and salt.
2. In a cup or small bowl, whisk the eggs together. Add the eggs and
vanilla to the chocolate mixture. Stir until combined.
3. Add the flour and cinnamon. Stir until combined again. Fold in the
chocolate chips.
4. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes
or until the brownies test done by sticking a toothpick or knife into
the center of the pan. The brownies will be done when moist crumbs cling
to the toothpick or knife. Let cool completely before cutting.
Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.
Variations
Chocolate Chip Brownies. You can always leave the cinnamon out. They are still good brownies but the cinnamon does give them some zip.
Walnut Brownies. These brownies are designed for chocolate lovers. If you want to tone down the chocolate, replace the chocolate chips with walnuts.
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