Cinnamon Fudge Brownies + Sheet Pan Ice Cream
These Cinnamon Fudge Brownies are dense and chewy and sure to become your new favorite! The only thing that makes them better is a scoop of Cinnamon Ice Cream!
Materials
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!