A very tender recipe and very simple. I made this up myself and gave it a little decoration--you can use toothpicks, honey, and nuts. The recipe is doubled because I had made half the amount and that wasn't enough so I doubled it and then I made enough.


Recipe Summary

15 mins
30 mins
20 mins
1 hr 5 mins
16 brownies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Design Ingredients:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  • Beat sugar and butter together in a bowl; mix in eggs until combined.

  • Combine flour, cocoa powder, and salt in a bowl; stir into egg mixture. Mix in vanilla extract. Stir in coconut and 4 teaspoons cinnamon. Spread batter evenly into prepared pan with a spatula.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 20 minutes; cut into squares.

  • Place toothpicks, honey, walnuts, and 1 teaspoon cinnamon onto waxed paper. Dip a toothpick into honey; draw desired design onto the brownies with honey-dipped toothpick. Sprinkle with walnuts and 1 teaspoon cinnamon.

Cook's Note:

Peanut butter or melted chocolate can be substituted for the honey if desired. Any variety of nuts can be substituted for the walnuts.

Nutrition Facts

294 calories; protein 3.7g 7% DV; carbohydrates 37.4g 12% DV; fat 15.8g 24% DV; cholesterol 77mg 26% DV; sodium 186.2mg 7% DV. Full Nutrition