Cinnamon Raisin Brownies
Fudgy chocolate brownies swirled with warm cinnamon and studded with sweet raisins
PRINT PINServings 16
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.
Notes
1. Soak raisins in hot water for 10 minutes then drain and pat dry for plumper fruit 2. use dark chocolate for a deeper cocoa flavor 3. for a stronger cinnamon note increase cinnamon to 1 1/2 tsp 4. do not overbake for fudgy brownies
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g