This might be the perfect spicy sweet treat. First you make rich, fudgy brownies, slightly spiked with a bit of cayenne. Then you add a smooth, cinnamon-tinged buttercream. The finished dessert is chocolatey, spicy and sweet all at once. It’s pretty incredible!
I’ve made other spicy chocolate recipes in the past, but think this one’s my new favorite. There’s a really great depth to the brownie recipe: it’s a satisfying, deep chocolate, and the spices bring out more flavor. The cinnamon buttercream adds yet another layer of flavor, and complements the brownies in a really unique way. I used a pretty thin layer of buttercream compared to the original recipe, and felt good about the frosting/brownie combo. You could also cut the frosting altogether if you’re short on time or watching your decadence–the brownies definitely stand on their own!
Several coworkers declared this recipe their favorite thing I’ve baked. I’ve brought quite a few things into the office over time so…that’s quite the declaration!
Cinnamon Cayenne Brownies with Cinnamon Buttercream
Original recipe: Garnish with Lemon. I’ve rewritten things a bit and added commentary.
Yield: ~25 brownies
Suggested equipment: Mixer optional
Total Time: ~2 hours, including cooling time
Cook Time: 27-32 minutes
For your brownies
- 1/2 cup flour
- 1 1/2 tbsp cinnamon
- 1/4 tsp cayenne
- 10 tbsp unsalted butter
- 1 1/4 cups sugar
- 3/4 cup + 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs
For your frosting
- 3 cups powdered sugar
- 16 tbsp unsalted butter, at room temperature
- Pinch of salt
- 2 tsp vanilla extract
- 1 tbsp milk or heavy cream (I used milk, it’ll be a little thicker if you use cream)
- 1 1/2 tbsp ground cinnamon
Make your brownies
- Preheat your oven to 325F
- Whisk your flour, cinnamon and cayenne in a small bowl
- Place the butter, sugar, cocoa and salt in a large microwaveable bowl. Heat in 30 second increments, stirring after each increment. Repeat this process until the butter is fully melted, then put the mixture aside so it can cool a bit
- Stir your vanilla and eggs into the cocoa mixture. Your batter should be thick and shiny when you’re done
- Add the dry ingredients, and stir again until just mixed
- Beat the whole batter vigorously for about 30 seconds
- Line a 8×8 pan with parchment, leaving a little hanging over the edges so it’s easier to pull the brownies out later
- Pour your batter into the pan
- Bake for 27-32 minutes. Mine took the full 32. Stick a toothpick in the middle to check for doneness. Your toothpick should have just a few crumbs sticking to it when these are done
- Cool the brownies in the pan for 15 minutes, then lift them out to cool completely before frosting. You don’t want to frost hot brownies–the frosting will just melt all over the place!
Frost your brownies
- Put your powdered sugar and butter in a mixer bowl. Beat them for about 2-3 minutes, until it’s totally smooth
- Add salt, vanilla, milk or cream and cinnamon. Mix it altogether until the frosting is thick and smooth. Taste the frosting before declaring it done–sometimes I add a little more sugar or salt depending on how things are coming together!
- Frost your brownies, then cut them into squares. I found these a little harder to cut than some other brownie recipes, so definitely use a sharp knife!