[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Once I discovered these Cinnamon Fudge Brownies they immediately became my favorite and I’m sure they’ll become your’s too! These brownies are dense and chewy and the cinnamon perfectly compliments the chocolate. The only thing that makes them better is a scoop of my simple sheet pan Cinnamon Ice Cream![/et_pb_text][el_masonry_gallery image_ids=”1518,1519″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
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Cinnamon Sheet Pan Ice Cream
This ice cream is so simple to make – it only requires four ingredients, a sheet pan and a freezer!
Mix together the sweetened condensed milk, heavy cream, cinnamon and vanilla and pour into a cold sheet pan. (Stick the pan in the freezer while you are mixing the ingredients.)
The size of your sheet pan will determine how thick the ice cream is and how long it takes to freeze. If you use a larger pan it will be thin and you can make rolled ice cream. In a smaller pan it will take longer to freeze, but will scoop more like traditional ice cream. It does help to stir the mix with a spatula a few times throughout the freezing process if using a smaller sheet pan. This will help it freeze softer and with less ice crystals.
Make sure there is a flat space in the freezer and freeze for around 4 hours or until it reaches your desired consistency. Scoop and serve with the Cinnamon Fudge Brownies – or any of your other favorite desserts! (This also goes great with apple pie and oatmeal cookies.)
[/et_pb_text][el_masonry_gallery image_ids=”1475,1474,1476,1477″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
If you don’t feel like making ice cream these brownies are great with my Bourbon Chantilly Cream as well!
Cinnamon Fudge Brownies
Melt Chocolates
Part of what makes these brownies extra special are the Mexican Chocolate tabs, which already include some cinnamon and sugar. You can usually find them in either the baking aisle or in the international section or you can order some here.
[/et_pb_text][el_masonry_gallery image_ids=”1480,1479,1481″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Gather the brownie ingredients and prepare a double boiler over medium low heat. Chop both types of chocolate and add to the upper bowl of the double boiler, along with the sugars and butter. Stir the chocolate mixture until completely melted. Set aside and allow to cool for a few minutes.
Make Batter
Whisk the eggs, vanilla, cinnamon and salt in a small bowl until combined. Add the egg mix and flour to the cooled chocolate. Mix the batter until fully combined, being careful not to over mix or the brownies will be tough.[/et_pb_text][el_masonry_gallery image_ids=”1482,1483,1484″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Prepare Pan
Brush a sheet pan with melted butter and then lay a piece of parchment paper on top. Then butter the parchment paper as well.[/et_pb_text][el_masonry_gallery image_ids=”1486,1487″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Bake Brownies
Pour brownie batter into prepared pan and bake at 375 degrees for 15 – 20 minutes, until a skewer comes out clean. Allow to cool for 10 minutes and then cut and serve with ice cream![/et_pb_text][el_masonry_gallery image_ids=”1488,1489,1493,1494″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Enjoy!
These are a great idea for a sweet treat for any of your Valentines! 🙂 Just use a heart shaped cutter instead of cutting them into squares and add some sprinkles to make them extra festive.[/et_pb_text][el_masonry_gallery image_ids=”1507,1508,1501,1495″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_code _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Cinnamon Fudge Brownies + Sheet Pan Ice Cream
Ingredients
Cinnamon Sheet Pan Ice Cream
- 14 ounces Sweetened Condensed Milk 1 can
- 2 cups Heavy Cream
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Cinnamon Fudge Brownies
- 6 ounces Semi-Sweet Chocolate chopped
- 2 tablets Mexican Chocolate chopped
- 2 cups Brown Sugar
- 2/3 cup Granulated Sugar
- 12 ounces Butter
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon ground
- 2 1/2 cups All-Purpose Flour
Instructions
Cinnamon Sheet Pan Ice Cream
- Put sheet pan into freezer while you mix the ingredients. Then combine the sweetened condensed milk, heavy cream, cinnamon and vanilla extract. Pour into the chilled sheet pan and allow to freeze for 4 hours. Serve after it reaches your desired consistency!
Cinnamon Fudge Brownies
- Preheat oven to 375 degrees and create a double boiler over medium low heat. Chop both kinds of chocolate and add them to the top bowl of the double boiler, along with the sugars and butter. Stir until the chocolate and butter are melted completely. Take off the heat and allow to cool.
- Whisk the eggs, cinnamon, salt and vanilla extract until combined. Add egg mix and flour to the cooled chocolate and mix until just combined. Do not over mix or the brownies will become tough.
- Prepare the sheet pan by buttering, then fit with a sheet of parchment paper and butter that as well. Pour in the batter and bake 15 – 20 minutes, until a skewer comes out clean. Allow to cool for 10 minutes, cut into squares or festive shapes and serve with Ice Cream or Chantilly Cream!
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