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Chocolate Cinnamon-Walnut Brownies With Chocolate Ganache

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“Plan ahead the brownies have to chill for 2 or more hours for the ganache to set properly. Prep time includes making ganache. I also added in a handful (didn't measure!) of mini chocolate chips to the batter along with the nuts, but that is optional. These brownies are wicked!”
1hr 5mins

Ingredients Nutrition

  • 12 cup flour
  • 1 12 teaspoons cinnamon
  • 18 teaspoon salt
  • 6 ounces semisweet chocolate
  • 34 cup butter, softened (no substitutes!)
  • 4 large eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 12 cups chopped walnuts
  • 6 ounces semisweet chocolate
  • 3 tablespoons butter
  • 3 tablespoons whipping cream (unwhipped)


  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Butter and lightly dust with flour, an 8 x 8-inch baking dish (preferably metal).
  4. For brownies: mix the flour, cinnamon and salt in a small bowl.
  5. On top of a double boiler with simmering water stir chocolate and butter until melted and smooth.
  6. Turn off heat and let the chocolate stand over the water.
  7. Using an elecric mixer, beat eggs, vanilla and sugar in a large bowl until mixture thickens (about 5 minutes).
  8. Stir in flour mixture in two additions, blending well after each addition.
  9. Gradually add in warm chocolate into mixture, beating until just combined.
  10. Stir in walnuts.
  11. Pour batter into prepared pan, and bake for about 35 minutes (might take more or less time) or until top is set, and a toothpick or cake tester inserted in the middle comes out with moist crumbs on it.
  12. Cool completely in pan on a rack.
  13. For ganache: Whisk all ingredients in a small saucepan over medium-low heat until melted and smooth.
  14. Pour evenly over top of brownies.
  15. Chill brownies until ganache is set (about 2 hours).
  16. Store covered in the refrigerator.

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