Everyone knows I love Starbucks. Love me some bucks. My fav of the now is the Cinnamon Dolce. Its sweet, cinnamony and oh so good. When I started to think about the Master Baker event, I immediately thought of the Cinnamon Dolce latte. I decided to go the brownie route instead of cupcakes. Not because cupcakes would be harder, but because I was being lazy. Liam, my 5 year old, wanted to bake something last night. Brownies could not be easier in this situation. With Liam’s assistance, the Cinnamon Dolce Brownies were born. Unfortunately for him, they were not done baking and cooling before he went to bed. Poor boy. So I finished them alone. I have to say, they came out awesome. I used Dorie’s classic brownie recipe as a reference, and then went out on my own. I used milk chocolate this time. (Trying to correct my error in the 70% fiasco last week.) I added a good bit of cinnamon, as that was the theme for this Master Baker event. Then, I added some coffee liquor to add a touch of coffee flavor. After all, Cinnamon Dolces are more sweet than coffee flavored in my opinion.
I could not wait for the glaze to finish cooling to hack into these brownies. Which is why its all hardened into a pool in the pictures. It adds to the charm right? They came out almost how I had envisioned. I think they needed a tad more coffee flavor. Next time, I will add some espresso powder too. All in all, I think they were perfect for my first stab at turning a latte into a dessert. Jaos and I were both very pleased. We sat eating these uber sweet brownies as the Pens came back in the third to win, 3-2. Bonus!
Liam picked the jimmies used as decoration. He insisted before bed, they would need sprinkles. I followed orders.
Thanks for such a very cool event Nikki! I cant wait to see what everyone else bakes up.
Cinnamon Dolce Brownies
8 ounces milk chocolate
6 tablespoons butter
1/2 cup sugar
2 tablespoons coffee liquor
1 1/2 teaspoons cinnamon
1/2 cup flour
6 ounces white chocolate
1/4 cup heavy cream
2 tablespoons coffee liquor
Preheat oven to 350 degrees. Grease and flour a 8 inch springform, or 8 inch square pan. Melt the butter and milk chocolate over a double boiler. When the chocolate has totally melted, take off the heat. Stir sugar into the chocolate until mixed in thoroughly. Add the eggs one at a time, mixing until combined. Stir in the coffee liquer and cinnamon. Fold in the flour. Pour into prepared pan. Bake for 30-35 minutes or until a wooden tester comes out clean. Let rest for 5-10 minutes and unmold. Cool to room temperature. When cool set on a wire rack, with a piece of foil or wax paper underneath to catch the glaze.
When the brownies have cooled. Make the glaze. Melt the white chocolate over a double boiler or in the microwave. Meanwhile, bring the heavy cream to a boil. Stir the heavy cream into the melted chocolate. Add the coffee liquor, stir until smooth. Pour the glaze over the center of the brownie, letting it spread on its own. Add garnish of choice.