Cinnamon-Chocolate Brownies - Series 7
Nothing enhances the richness of cocoa quite like cinnamon. It seems to lift the seductive taste
of chocolate onto our palate, enchanting us with the dance of flavors. These brownies are brilliant--
from a casual dinner to a buffet party to an al fresco brunch or lunch.

What You'll Need
1 cup Bob’s Red Mill whole wheat pastry flour
pinch sea salt
1 teaspoon ground cinnamon
2 teaspoon baking powder
6 ounces non-dairy, grain-sweetened chocolate chips
1/2 cup avocado or light olive oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2 cup Pearl Creamy Vanilla Soymilk
1 cup coarsely chopped pecan pieces
chocolate ganache
1 cup non-dairy, grain sweetened chocolate chips
1/4 cup Pearl Creamy Vanilla soymilk
2 teaspoons Suzanne’s Specialties Chocolate Rice Nectar
scant pinch ground cinnamon

Instructions
Preheat oven to 350º and lightly oil an 8-inch square baking dish. Dust with unsweetened
cocoa powder instead of flour.

Whisk together flour, salt, cinnamon and baking powder. Combine chocolate, oil, rice syrup,
vanilla and soymilk in a saucepan and place over low heat. Whisking constantly, cook over
low heat until smooth. Fold melted chocolate mixture into flour mixture, stirring to create a
smooth batter. Fold in pecan pieces. Spoon into prepared pan and bake until a toothpick
inserted into the center comes out clean, 25-35 minutes. Remove from oven and set aside to cool.

Make the ganache by placing chocolate in a heat-resistant bowl. Combine soymilk, rice syrup
and cinnamon in a saucepan and bring to a boil. Pour over chocolate and whisk until smooth.
Spoon ganache evenly over the brownies and set aside until frosting sets a bit. Using a wet knife,
cut brownies into squares. Makes 16 small brownies.

Note: For an easier version…which also yields fudgy, yummy brownies, try Bob’s red Mill
Gluten Free Brownie Mix.