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“From Mother's Day party, 2008 - a dessert I made just for the mommies. I just used whatever I had in the pantry and my DD and DIL then wanted the recipe. To the best of my feeble recollection, this is what I did. ;-)”

Ingredients Nutrition

  • Brownies
  • 1 (19 1/2 ounce) package fudge brownie mix (family size for a 9 by 13 inch pan, I used Betty Crocker brand)
  • 14 cup water
  • 2 tablespoons instant espresso powder or 3 tablespoons instant coffee
  • 12 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cinnamon extract (find it in the baking aisle near vanilla extract, etc. or use 2 teaspoons of ground cinnamon)
  • 1 cup cappuccino chips (could use chocolate chips)
  • Frosting
  • 1 (16 ounce) container milk chocolate frosting (Again, Betty Crocker to the rescue)
  • 1 teaspoon cinnamon extract (or use 2 tsp ground cinnamon)
  • 1 teaspoon ground ginger
  • 2 ounces dark chocolate, coarsely chopped (can use packaged chocolate chunks)
  • Garnish
  • confectioners' sugar (optional)
  • grated dark chocolate (optional)


  1. Preheat oven to 350°F Line 48 mini muffin cups with paper liners. If you don't have mini muffin pans, bake them in a standard 9-by-13 pan and then cut them into small pieces after baking.
  2. Dump brownie mix into a large bowl. Mix water with espresso powder and stir in along with the oil and eggs. Add the cinnamon and chips stirring until just combined. Note - I used cappucino chips since that's what I had. Semi-sweet chocolate chips would work or cinnamon chips if you can find them.
  3. Divide the batter equally among the muffin cups. Each will be about 2/3 full. Using a cookie scoop makes this a little easier. Or transfer all the prepared batter into a 4-cup measuring cup and pour from the spout.
  4. Bake for 12-14 minutes. (adjust baking time if using a cake pan - see box for directions). The toothpick test will be unreliable to judge done-ness since these are gooey. At 12 minutes, press lightly on the top of one - it should have some spring to it if done. Mine did take the full 14 minutes and my oven runs hot.
  5. Remove to a rack and cool completely.
  6. Stir the cinnamon, ginger and chocolate chunks into the frosting. Dollop a generous amount on top of each cooled brownie bite. Don't be stingy!
  7. Sprinkle with powdered sugar. Grate a little more dark chocolate on top.
  8. Store in the fridge and hide them from the kids. ;-).

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