Cinnamon mocha brownies (coffeehouse)

Who doesn't like brownies? If your answer is "Me" then this recipe is still for you my friend. These brownies scream out Chocolate Goodness and I'm sure you will change your mind once you give them a try. I've been using an old recipe I found on the Martha Stewart's site for a while now, but this time I decided to kick it up a notch.  My first winter in the Kingdom of Saudi Arabia, doesn't feel like winter at all, so sometimes my Starbucks cravings have to be met with something not so HOT. I love cinnamon on my hot chocolate, Mocha, and cappuccino's so I threw in cinnamon, coffee, extra chocolate and made these brownies my own.

Brownie Ingredients

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan

1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces semisweet or bittersweet chocolate, chopped

1 1/4 cups sugar

3 large eggs
 
1 teaspoon instant coffee
 
1/2 teaspoon ground cinnamon
 
1/2 cup semisweet chocolate chips
 
Ground cinnamon and whip cream (for topping the brownies)
 
*Directions*
 
Preheat oven to 350*. Brush your baking pan with butter and line with parchment paper, leaving a 2inch overhang on the two sides. You may also butter and dust your pan with a mixture of flour and cocoa powder. In a small bowl, whisk flour, cocoa, baking powder, and salt set aside.
 
In a double boiler heat your butter and chocolate until it becomes completely melted and smooth (approx 2-3min) remove glass bowl from pan and stir in your sugar, add your eggs (one at a time) and mix to combine. In a small cup mix your coffee and 1/2 teaspoon of cinnamon with 3tablespoon of hot water and add to your wet ingredients. Add your dry ingredients and mix until well combined but being careful not to overmix your batter. Fold in 1/2 cup of your chocolate chips. Bake until toothpick inserted in the center comes semi clean but with a few moist crumbs on it, approximately 40min (remember the size of pan used determines how long it will take for your brownies to bake).
 
Cool brownies in pan for about 30min. You may now remove the brownie from the pan if using parchment paper or top with your chocolate ganache in the same baking pan. Once they're completely cooled and ready to eat add a dollup of whip cream and sprinkle with cinnamon.
 
 
Semisweet chocolate Ganache, Ingredients


8 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

1 teaspoon butter (optional)

*Directions*

Place chocolate in a medium heatproof bowl; set aside.

Heat cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chocolate; let sit for 4 to 5 minutes.

Stir until chocolate is completely melted (If using butter, add your butter at this time) and mixture is smooth.