Cinnamon Frosted Brownies | Print |
(21 votes, average 3.62 out of 5)




Serves 12

  • 12 ounces (3 sticks) unsalted butter
  • 6 ounces unsweetened chocolate, roughly chopped
  • 5 large eggs
  • 1 ½ cups sugar
  • ¾ teaspoon salt
  • 1 ½ teaspoons Mexican vanilla extract
  • 1 2/3 cups all purpose flour
  • 6 ounces (1 cup) of Mexican chocolate, roughly chopped
  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) butter, softened
  • 2 teaspoons Mexican vanilla extract
  • 1 ½ teaspoons ground Mexican cinnamon
  • 3 cups powdered sugar
  1. Place the oven rack in the middle of the oven and preheat to 350º.  Prepare a 13x9 inch baking dish by buttering and lining with parchment.
  2. To make the brownies, melt the butter in a saucepan over medium heat.  Place the unsweetened chocolate in a heat proof bowl and pour the hot melted butter over it.  Stir to completely melt the chocolate and combine well.  Set aside to cool.
  3. Whisk the eggs together in a large mixing bowl and slowly whisk in sugar, salt and vanilla until well combined and the mixture lightens a little.
  4. Using a rubber spatula, scrape the chocolate and butter mixture into the egg and sugar mixture and stir together.  Fold in the flour until thoroughly combined and stir in the chopped Mexican chocolate.  Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes. 
  5. Cool in the pan on a rack for about 10 minutes, then unmold the brownies from the pan and cool completely on rack. 
  6. To prepare the frosting, add the cream cheese, butter, vanilla and cinnamon to a mixer bowl and beat with the paddle attachment until well combined and smooth.  Slowly beat in the powdered sugar until smooth and continue to beat for another 2 minutes.
  7. Ice the cooled brownies with the cinnamon frosting.  Cut into 12 large squares and serve.