Cinnamon Raisin Brownies are my kind of old-school dessert bar: fudgy, deeply chocolatey, and just a little warm from the cinnamon. The raisins are sweet and chewy, and they make the whole thing taste a bit more cozy than a standard brownie.
I like this version because it stays dense and moist in the middle, with a thin set top that slices clean once it cools. The cinnamon isn’t overpowering, but it’s noticeable, and it works really well with semisweet chocolate and cocoa.
These are especially good on a cookie tray, but I also make them for casual weekends when I want an easy dessert that doesn’t need frosting. For me, they’re best with coffee or a cold glass of milk.
Why You’ll Love This Recipe
Soft and Fudgy: These bake up with a rich center and that classic brownie chew. If you like brownies on the fudgier side, this one is reliable.
Warm Cinnamon Flavor: Cinnamon and chocolate is one of those combinations I never get tired of. It reads as cozy without turning the brownies into a spice bar.
Chewy Raisin Bits: The raisins add little sweet pockets throughout and keep the texture interesting. They also make these feel a little more “bakery case” in the best way.
One Bowl Feel: It’s a simple batter with basic pantry ingredients. You’re not hauling out a mixer or doing anything fussy.
Great for Slicing: In an 8-inch pan, you get nice thick squares that look good on a plate. Once fully cool, they cut into clean little bars.
Ingredients You’ll Need
Pan Prep
- Nonstick cooking spray: Just a light coat is enough so the corners don’t stick. I still use parchment too, but spray makes the lift-out easy.
- Parchment paper: Don’t skip it if you want neat squares. It also makes cleanup basically nothing.
Brownie Batter
- Unsalted butter: Butter gives these that classic brownie richness. If you only have salted butter, just go a little lighter on added salt.
- Semisweet chocolate: Semisweet is my go-to here so the brownies don’t taste overly sweet. Dark chocolate works too if you want a deeper cocoa flavor.
- Granulated sugar: This keeps the texture glossy and helps that thin crackly top happen. I stick with white sugar for this recipe.
- Eggs: Room temp is easier to whisk in and helps the batter come together smoothly. Cold eggs can make the chocolate mixture seize up a bit.
- Vanilla extract: A small amount goes a long way in brownies. It rounds out the chocolate flavor.
- All-purpose flour: I use regular flour here. Don’t overmix once it goes in, or the brownies can get a little tough.
- Unsweetened cocoa powder: This boosts the chocolate flavor without changing the texture too much. Natural or Dutch-process both work fine here.
- Ground cinnamon: This is the main twist in the recipe. If you like a stronger cinnamon note, you can bump it up a little.
- Fine salt: Don’t skip it. It makes the chocolate taste more like chocolate.
- Raisins: This is where the chewy sweetness comes from. I like to soak them first if they’re a little dry.
- Walnuts (optional): Totally optional, but nice if you want some crunch. Pecans work too.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and set a rack in the middle.
- Line the pan: Line an 8-inch square pan with parchment paper and lightly coat it with nonstick cooking spray.
- Melt the chocolate: Melt the butter and chopped chocolate together in the microwave in short bursts (stirring in between) or over a double boiler. Stir until smooth.
- Add the sugar: Whisk the sugar into the warm chocolate mixture until blended.
- Add the eggs: Whisk in the eggs one at a time until the batter looks glossy.
- Add the vanilla: Whisk in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, cinnamon, and salt.
- Add the dry ingredients: Fold the dry ingredients into the chocolate mixture just until you don’t see dry streaks.
- Fold in the mix-ins: Fold in the raisins and the walnuts if you’re using them.
- Spread the batter: Spread the batter evenly in the prepared pan.
- Bake: Bake for 25 to 32 minutes, until the top looks set and a toothpick inserted near the center comes out with moist crumbs.
- Cool: Cool in the pan for at least 30 minutes, then lift out using the parchment.
- Slice: Cool completely for clean slices, then cut into 16 squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Soak the raisins first. If your raisins are on the dry side, soak them in hot water for about 10 minutes. Drain well and pat them dry so you’re not adding extra water to the batter.
Use parchment with a little overhang. It makes it much easier to lift the brownies out in one piece. That’s the easiest way to keep the edges from tearing.
Don’t overmix after adding flour. Fold just until the flour disappears. Overmixing makes brownies less tender and more cake-like.
Pull them when you see moist crumbs. A clean toothpick usually means you’ve gone too far for fudgy brownies. I like to check at 25 minutes, then go from there.
Dial the cinnamon to your taste. If you want the cinnamon to stand out more, increase it to 1 1/2 teaspoons. If you’re serving these with coffee, I think the extra cinnamon is really nice.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is simple and classic with brownies. It’s especially nice with the cinnamon in these.
- Coffee or espresso: These are really good with coffee, especially if you like a darker roast. I usually serve them as an afternoon snack with a mug of something hot.
- Ice cream: Serve a brownie with vanilla ice cream on the side if you want an easy plated dessert. A little cinnamon on the ice cream is good too.
- Fresh fruit: Strawberries, raspberries, or sliced oranges are nice alongside the rich chocolate. It keeps the plate from feeling too heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store brownies covered at room temperature for 2 to 3 days. I usually keep them in a sealed container so the centers stay fudgy. If your kitchen is warm, the fridge is fine too.
Store leftovers covered in the fridge for up to 4 days. The texture firms up in the fridge, so I like to let a square sit out for 10 to 15 minutes before eating.
You can also freeze individual portions so you can grab one when you want it. Wrap each square well and freeze, then thaw at room temperature or in the fridge.
If you want them warm, microwave a square in short bursts until just softened. Don’t overdo it or the chocolate can get a little oily.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when these brownies are done?
Look for a set top and edges that look firm. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Can I leave out the walnuts?
Yes. You can leave them out completely, or swap in pecans if that’s what you have. The recipe works either way.
Do raisins really work in brownies?
They do if you like that chewy, sweet bite. If you’re unsure, try soaking them first so they’re plumper and softer in the finished brownies.
Can I use dark chocolate instead of semisweet?
Yes, dark chocolate is great here and gives a deeper chocolate flavor. If you use very dark chocolate, the brownies taste a little less sweet, which I like with the cinnamon.
Why did my brownies turn out cakey?
Usually it’s from overbaking or overmixing after the flour goes in. Next time, fold just until combined and start checking a little earlier in the bake time.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cinnamon Raisin Brownies
INGREDIENTS
Pan Prep
- nonstick cooking spray
- parchment paper.
Brownie Batter
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate chopped
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 1 cup raisins
- 1/2 cup chopped walnuts optional.
INSTRUCTIONS
Prep
- heat oven to 350 F and position rack in the middle
- line an 8 inch square pan with parchment paper and lightly coat with cooking spray
- melt butter and chocolate together in a microwave in short bursts or over a double boiler then stir until smooth
- whisk in sugar while warm
- whisk in eggs one at a time until glossy
- whisk in vanilla.
Mix And Bake
- whisk flour cocoa cinnamon and salt in a separate bowl
- fold dry ingredients into the chocolate mixture just until no dry streaks remain
- fold in raisins and walnuts if using
- spread batter evenly in the prepared pan
- bake until the top looks set and a toothpick inserted near the center comes out with moist crumbs 25 to 32 minutes.
Cool And Slice
- cool in the pan at least 30 minutes then lift out using parchment
- cool completely for clean slices then cut into 16 squares.
