Wednesday, 12 October 2016

Cinnamon Sugar Pecan Brownies

Fudgy homemade chocolate brownies topped with a perfectly sweet cinnamon sugar frosting, drizzled with roasted pecans. The perfect treat for the holiday season! 

Today I’m bringing you another  brownie recipe. A brownie that is all dressed up for fall and that would equally be just as fabulous around the holidays. This brownie will definitely get around. 
I made these brownies using my Oreo brownies recipe. This brownie recipes results in a much chewier texture than other brownie recipes, which I love.
I’ve said it before and I’ll say it again: I prefer my brownies so chewy and so fudgy that they taste like a dense chocolate frosting you can eat with a fork. If I wanted a cake-like brownie, I would eat a piece of chocolate cake!  The fudginess in today’s brownie recipe relates to the small amount of flour.  More flour = a more cake-like brownie.

I have to say, I was definitely pleased with the outcome of these. The dense, chocolately gooey-ness of the brownies went perfectly with the sweet and spicy frosting. The toasted pecans added such a warmth to these brownies as well as a crunch element - making them absolutely perfect for the chillier weather and the holiday season! 

Are you a fan of cinnamon and that perfect warm and fuzzy feeling? Good. You’re going to FLIP for these!  I love a moist, fudgy homemade brownie recipe and this will forever be one of my very favorites.  Pairing it with cinnamon was only meant to happen soon. Hope you all enjoy!

PS. Be weary - these brownies seem to just disappear ;) 

Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Serves: 16 brownies (squares)


  • 150g unsalted butter
  • 250g granulated sugar
  • 70g all-purpose flour
  • 110g unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract (or to preference, I like a lot of vanilla!)
  • 2 large eggs (room temperature)
Cinnamon Sugar Frosting:
  • 3 cups icing sugar 
  • 1 cup unsalted butter  (room temperature)
  • 2 tsp cinnamon (add more to taste)
  • 1-2 tablespoon milk (until desired consistency)
  • 1/2 cup pecans

For the Brownie:

Preheat the oven to 325F or 160C degrees.

Melt the butter, granulated sugar, cocoa powder, and salt in a microwave safe bowl in the microwave. Melt in 30-second additions and mix well after each period until the butter is completely melted. Let the mixture cool slightly as you don’t want the mixture too hot.

Stir in the vanilla extract. Add the eggs one at a time, stirring after each egg is added. The batter will be thick and look shiny. Incorporate the flour, beating with a whisk until fully combined. The batter is supposed to be very thick so do not worry.
Line a square baking pan with baking paper but if you do not have any, grease the pan well with some unsalted butter. Spoon the mixture into the plan and spread it out evenly with a spoon.
Bake for 30-35 minutes and insert a toothpick into the centre to check for doneness. If it comes out with just some crumbs and not coated with batter, the brownies are done. If not, bake for a few more minutes, however, do not bake over 30 minutes.
For the Frosting: 
Mix together icing sugar and butter with an electric mixer until they are blended together and have a creamy texture. Add the cinnamon and milk and continue to beat for another minute. 
Once the brownie has cooled completely, using a spoon, dollop frosting onto brownie and smooth out so that the brownie is covered in ab even layer.
Mix some caster sugar with some cinnamon in a bowl and sprinkle this on top of the frosting.
Toast pecans in the oven for 10-12 minutes. Once cooled, chop them roughly and sprinkle on top of the frosting. 
Cut brownie into slices and serve.