Cinnamon Swirl Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 243.9
- Total Fat: 14.2 g
- Cholesterol: 58.1 mg
- Sodium: 74.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.6 g
View full nutritional breakdown of Cinnamon Swirl Brownies calories by ingredient
Introduction
I was going to make Pumpkin Brownies (at http://allrecipes.com/Recipe/Pumpkin-Brownies/ )...but I forgot the pumpkin. Still turned out legit. Thicker than a brownie should be, almost a cookie bar. I made a note of where to throw in the pumpkin if you would like a softer texture. I was going to make Pumpkin Brownies (at http://allrecipes.com/Recipe/Pumpkin-Brown
ies/ )...but I forgot the pumpkin. Still turned out legit. Thicker than a brownie should be, almost a cookie bar. I made a note of where to throw in the pumpkin if you would like a softer texture.
Number of Servings: 16
Ingredients
-
3/4 cup all-purpose white or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
(Kind of optional: 1/2 cup pumpkin puree)
Tips
This is not the optimized recipe.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2.In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3.Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pecans, cinnamon, cloves, and nutmeg. Put the pumpkin puree here if you want actual brownie texture.
4.Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the cinnamon batter. Repeat the layers, ending with a cinnamon layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5.Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve
Serving Size: 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user BODY_ENGINEER.
2.In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3.Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pecans, cinnamon, cloves, and nutmeg. Put the pumpkin puree here if you want actual brownie texture.
4.Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the cinnamon batter. Repeat the layers, ending with a cinnamon layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5.Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve
Serving Size: 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user BODY_ENGINEER.