At the kitchens of Full Moon Cuisine it is important never to rest on 'good recipes', but rather to revisit and strengthen those dishes into 'great recipes'. I have made creme de menthe brownies for years and they've always been darn fine. However, sometimes you need to mix things up. That's why I did a little tweaking of my brownies and came up with a nice variation guaranteed to win over any sweet tooth!

Here's what you'll need:

- 2 sticks of room temperature butter (unsalted)
- 2 cups of sugar
- 4 large eggs
- 1 tsp vanilla
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa
- 1/8 tsp Kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 10 oz bag of chocolate chunks (not chips)

To begin, preheat your oven to 350 F and grease a 9x13 pan. Next, in a large mixing bowl, combine the butter and sugar using a hand mixer until they are crumbly. Add in one egg at a time, mixing until the egg is completely combined, this will really thicken up your batter. After the last egg, add in the vanilla, mixing to combine. Let's set the batter aside and work on the dry ingredients.

In a separate bowl, combine the flour, cocoa (careful, this stuff gets EVERYWHERE!), baking powder, salt, and cinnamon. The cinnamon may seem a bit odd to add to brownies, but it will not overpower the chocolate, but rather add a nice warmth in the background. Once these ingredients have been thoroughly mixed, begin to combine with the wet batter in thirds. You will want to use a spatula to scrape down the bowl as you combine the dry with the wet ingredients in order to make sure everything is combined. Once again, add the dry in thirds, so as not to overwhelm your mixer and to ensure that everything is evenly combined.

Now for the 'double' in the 'double chocolate'. Use your spatula and fold in a bag of chocolate chunks. You could use chocolate chips, but the chunks larger size will serve us better after the brownies are baked, trust me. Spread the brownie batter evenly into the pan and bake in your oven for approximately 35 minutes (the time will vary based on your oven and how 'hot' it gets).

Allow these brownies to cool for about 30-minutes to an hour and serve warm. The reason we used the chocolate chunks rather than chips will now become clear. When your diners bite into these brownies, the chunks that haven't been absorbed will remain as gooey pockets of semi-liquid chocolate for them to discover. BURSTS of chocolate flooding their tastebuds, with a one-two punch! You can serve these at room temp or chilled, thus creating solid bits of chocolate for your diners to bite into, or warm them up to re-gooify the chocolate chunks. Either way, this dessert always pleases!

Brownies will always be a staple of tasty treats to bake up. Whether they are served under a scoop of ice cream, drizzled with chocolate sauce, or simply enjoyed au naturale, you cannot go wrong with these double chocolate brownies with cinnamon. And, c'mon, everyone deserves a little treat. Care to place an order?