Auntie Ruth's Cinnamon Brownies

Cinnamon Brownies

I admit it.  I’m a brownie snob. I have no interest in brownies from a boxed mix because they lack personality and usually taste like chemicals.  But with that being said, there are four boxed mixes I love.  They are from a small business I owned in the 1990’s called Auntie Ruth’s. The brownies taste home-made because there are no preservatives, and to make the brownie mixes, you add melted butter and real eggs. Plus, my mixes included a flavorful frosting mix.  I never made money from the business, and eventually stopped production of the mixes. Since my recipes made ten batches of brownies, I only made them for special occasions after I stopped production.

A few years ago, I wanted to make my brownies and looked for the recipes. I couldn’t find them anywhere and think the recipes had been in a box I took to the shredder.  I had also saved them on an old floppy disc that is long gone.  It doesn’t really matter, I don’t have a computer that could open the disc.

I figured out the recipes as closely as my taste buds remember and am sharing one of my favorite flavors.  It’s a cinnamon brownie with my secret ingredient – a hint of white pepper which gives it a very complex taste.  The cinnamon taste comes through the frosting, so don’t leave it off.  My taste buds are watering just thinking about those buttery sweet chocolate  brownies with a bit of spice. They are so easy, you’ll wonder why you ever made brownies from a box.

Meet my Alamo Annie Brownies – guaranteed to make a brownie snob out of you, too.

Cinnamon Brownies
 
Prep time
Cook time
Total time
 
An easy to make melt in your mouth brownie with a fudge-like cinnamon frosting.
Author:
Recipe type: Dessert
Serves: 12 - 20 bars
Ingredients
  • Brownies:
  • 1 cup sugar
  • 1 cup flour
  • ¼ cup unsweetened cocoa
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla powder or vanilla extract
  • ½ cup melted butter
  • 2 eggs*
  • Frosting:
  • 1 cup sifted powdered sugar
  • 2 teaspoons sifted unsweetened cocoa
  • ¼ teaspoon white pepper
  • 1 Tablespoon cinnamon
  • 2 Tablespoons softened butter
  • 2 Tablespoons milk
Instructions
  1. Brownies:
  2. Pre heat oven to 350 degrees.
  3. Grease an 8x8 or 9x9 square pan.
  4. Mix the dry ingredients in a medium bowl.
  5. Mix the wet ingredients in a small bowl, add to dry ingredients and stir well.
  6. Spread the mixture in the greased pan.
  7. Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool.
  9. Frosting:
  10. Combine the dry ingredients in a small bowl.
  11. Add the butter and milk, stirring well.
  12. Frost the cooled brownies and cut into desired size. ( I am rarely that patient. I often frost the brownies while they are still warm.)
  13. * Two eggs produce a cake type brownie. If you prefer a fudge like brownie, use just one egg.

 

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