CINNAMON
BROWNIES
(Yield: 3 dozen)
¾ cup cocoa powder
2/3 cup butter or margarine, melted
½ cup boiling water
2 cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
1-1/3 cups self-rising flour
2 teaspoons ground cinnamon
1 6-ounce package semisweet chocolate morsels
Preheat oven to 350°F. Spray a 13x9-inch baking pan with
non-stick vegetable spray.
In a large mixing bowl, blend cocoa powder and 1/3 cup melted butter.
Add boiling water, stirring until thickened. Stir in sugar, eggs,
vanilla, and remaining melted butter. Add flour and cinnamon.
Fold in chocolate morsels. Pour into prepared baking pan.
Bake for 40 minutes or until a tester inserted in the center comes
out clean. Cool in pan on a wire rack.
FROSTING
6 tablespoons butter or margarine, softened
½ cup cocoa powder
2-2/3 cups confectioners’ sugar
1 teaspoon ground cinnamon
1/3 cup evaporated milk
1 teaspoon vanilla extract
In a medium bowl, cream butter until light and fluffy. In a
medium bowl, combine cocoa, confectioners’ sugar, and cinnamon; add to
the creamed butter alternately with milk. Beat to a spreading consistency;
stir in vanilla. Spread over the brownies. Cut into bars.
Store in refrigerator.
 
|