White Chocolate Brownies with Cinnamon Chips are so delicious and easy. This one bowl dessert takes less than an hour.
That right there is why I love developing brownie recipes so much. Oh, and they’re easy to eat, which is by far the best part.
This recipe for white chocolate brownies with cinnamon chips isn’t your average brownie recipe. 1. They’re made with white chocolate instead of milk, semi-sweet, or dark chocolate. 2. They’re loaded with sweet, spicy cinnamon chips.
If you’ve never tried a cinnamon chip, I highly recommend you get on that as soon as possible. They’re sweet little morsels that pack a powerful punch of cinnamon flavor—they’re a must for fall and winter baking.
I keep a few bags stocked in my pantry at all times because I never know when I’m going to want to make cinnamon chip cookie butter granola or skinny pumpkin cinnamon chip donuts. I like to be prepared.
These brownies come together in one bowl and only take 10 minutes to prepare, which results in brownie munching in under 40 minutes. Not too shabby if you’re one of those folks who doesn’t like to wait too long to crush their craving.
Since this brownie recipe is made with white chocolate, the brownies bake up a creamy white color with a golden crust. They have a perfectly crunchy exterior that opens to reveal a gooey, soft center dripping with melted cinnamon chips.
I used a half cup of cinnamon chips in this recipe to ensure that every bite is loaded with the spicy morsels. Each bite combines the sweet vanilla flavor of the white chocolate with the warm cinnamon notes from the mini chips. They’re the perfect treat for fall.
If you want perfect squares, I highly recommend waiting until the brownies are completely cool before you cut them. If you’re not trying to impress anyone, feel free to dig in while they’re still warm, because there’s nothing better than a warm brownie.
Call us crazy, but we bet these brownies would be over-the-top good with Rachael's homemade peanut butter ice cream.
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