These brownies would be great with the Homemade Ice cream a few posts down!
CINNAMON-SPICE CHOCOLATE BROWNIES
Prep: 20 min. Bake: 23 min. Cool: 10 min. Oven: 350 F
Nonstick cooking spray
1/4 cup butter
1 cup granulated sugar
1/3 cup cold water
3 Tbsp. canola oil
1 tsp. vanilla
1 1/4cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground ancho chile pepper or cayenne pepper
1/3 cup miniature bittersweet or semisweet chocolate pieces
2 Tbsp. hot strong coffee (optional)
Powdered sugar and/or cinnamon-sugar (optional)
1. Preheat oven to 350 F. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
3. Bake for 23-25 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush brownies with hot coffee. Cool completely.
4. Cut into bars. Sprinkle with powdered sugar and/or cinnamon sugar. Makes 16 brownies.
Each serving: 184 cal, 8 g fat (3 g sat. fat), 47 mg chol, 67 mg sodium, 25 g carbo, 0 g fiber, 3 g pro. Daily values: 3% vit. A, 4% calcium, 6% iron.