This recipe is what happens when you need dessert for a weekend getaway, and lo-and-behold, you have (1) leftover caramel, (2) a bunch of toasted chopped almonds, and (3) a serious fondness for cinnamon and chocolate together.
This is a simple, one-bowl brownie recipe, and oh so easy to adapt as you like. Everyone should have a recipe like this taped up on the fridge, and never never buy those box mixes again. Well, unless you are really short on time and really need you some brownies. I understand.
Two important notes about this recipe:
1. You can use store bought caramels for this recipe (unwrapped, melted in microwave), but really, why would you? Don’t be afraid of making your own caramel! I am a recent caramel-making convert, thanks to my hero David Lebovitz, check out his super helpful tips here. I used his recipe for Salted Butter Caramel, made with the real stuff, Fleur de Sel, and there are no words to describe how phenomenal the caramel is.
2. You can use ground cinnamon for this recipe (a teaspoon or so, to your own taste), but really, why would you? If you haven’t discovered oil based flavorings, you just don’t know what you are missing. Oil-based flavorings have a depth of flavor that is unsurpassed, you simply can’t get the same result from ground spices, or from flavored extracts. I use both cinnamon oil and peppermint oil in my chocolates, you can find them at your specialty grocer or online at Lorann Oils or similar sites.
Also, do you know the Foil Trick?
I can’t believe I didn’t discover this until well into my 30’s. All those years of frustration, and such a simple answer. Step 1: Place your pan upside down. Step 2: cover with foil, smushing to fit the counters of the pan. Step 3: remove foil, turn pan over, insert foil. Wa-lah, foil lined pan! No more riping tearing cursing sesssions! And easy clean up after baking! Even better, baked goods are immediately portable! This is what exclamation points were invented for!
Cinnamon Caramel Almond Brownies
- 4 ounces unsweetened chocolate (I used Baker’s)
- 1-1/2 sticks butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/8 tsp cinnamon oil
- 1 cup flour
- 1/2 cup chopped toasted almonds
- Salted Butter Caramel (3/4 cup or so)
Preheat oven to 350. Line pan (13×9 for thin brownies, 9×9 for thick) with foil, spray with baking spray.
Melt butter and chocolate in microwave safe bowl, approximately 2 minutes, until fully melted. Let cool slightly. Stir in sugar. Add eggs (make sure chocolate is cool so eggs don’t cook) and cinnamon oil; mix well. Stir in flour, and then almonds, just until blended. Pour into prepared pan. Drizzle caramel on top of brownie batter either with a spoon, or by scooping into a plasic bag, cutting off one corner of the bag, and piping onto the batter. Bake approximately 25-30 minutes for a 13×9 pan, 35-45 minutes for a 9×9 pan. Check after 20 minutes and again every 5 minutes; do not overbake. Brownies are done when top appears set and middle does not move when the pan is rocked slightly. Allow to cool completely before cutting. Or do what I do and dig in with a spoon as soon as the caramel is cool enough not to scorch your tongue.