Fudgy cinnamon brownies topped with a buttery brown sugar crumb — an easy twist on classic brownies with just the right touch of warmth.
If you love the combination of chocolate and cinnamon, these cinnamon crumb brownies are a must-bake. They start with a rich, fudgy brownie base and are finished with a simple brown sugar crumb topping that adds sweetness, texture, and just enough spice.
The cinnamon doesn’t overpower the chocolate — it enhances it. The result is a pan of cinnamon brownies that feel both familiar and a little unexpected, with soft centers and a lightly crisp, crumbly top. They’re easy to make, perfect for sharing, and a great way to add something a little different to your usual brownie rotation.
Why You’ll Love These Cinnamon Brownies
- Rich and fudgy. The brownie base is soft and dense with deep chocolate flavor—exactly what you want from a great brownie.
- Warm cinnamon flavor. A touch of cinnamon adds subtle warmth that pairs beautifully with chocolate without overpowering it.
- Buttery crumb topping. The brown sugar crumb adds sweetness and texture, giving these brownies a coffee cake–like twist.
- Easy to make. The brownie batter comes together quickly, and the crumb topping is a simple mix-and-sprinkle situation.
- A little different (in a good way). If you’re looking for something beyond classic brownies but still completely crowd-pleasing, this is it.
How to Keep the Crumb Topping Crisp and the Brownies Fudgy
When you’re layering a crumb topping over brownie batter, texture matters. A few small details help everything bake up just right.
- Keep the butter cold for the crumb. Using cold butter and mixing just until crumbs form helps the topping stay sandy and crumbly instead of melting into the batter.
- Refrigerate the topping while you make the batter. A short chill firms up the crumbs so they hold their shape in the oven and bake into that lightly crisp, brown sugar layer.
- Don’t over-bake the brownies. The center should still have a few moist crumbs on a toothpick when you test for doneness. The brownies will continue to set as they cool, giving you a fudgy interior under that crumb topping.
- Cool completely before cutting. This helps the crumb topping firm up and keeps the brownies from feeling too soft in the center when sliced.
How to Store
Once completely cooled, store the brownies in an airtight container at room temperature for up to 3 days. The crumb topping will stay lightly crisp on the first day and soften slightly over time.
If you prefer a firmer texture, you can refrigerate them for up to 5 days, but let them come to room temperature before serving for the best flavor and texture.
For longer storage, wrap the cooled brownies tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Craving something more classic? You might also like my fudgy brownies. If you’re a big brownie fan like me, browse all of my brownie recipes for even more variations.
More Cinnamon Baking Recipes
Cinnamon Crumb Brownies
Ingredients
For the crumb topping:
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) firmly packed brown sugar
- ½ teaspoon ground cinnamon
- pinch salt
- 3 tablespoons (42 g) cold butter, cut into 1/2-inch cubes
For the brownies:
- 6 ounces (170 g) bittersweet chocolate, roughly chopped
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
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Instructions
To make the crumb topping:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl. Add the butter, and mix with a fork or your fingers until the mixture forms crumbs.
- Refrigerate while you make the brownies.
To make the brownies:
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
- Add the flour and salt, and mix just until combined.
- Transfer the batter to the prepared pan and spread evenly.
- Sprinkle the crumb topping evenly over the top of the brownie batter.
- Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the sides of the pan. Cool in the pan on a wire rack before cutting into bars.
Notes
- Keep the crumb topping cold. Refrigerating it while you prepare the brownie batter helps the topping stay crumbly instead of melting into the batter as it bakes.
- Don’t over-bake. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. They’ll continue to set as they cool.
- Cool completely before cutting. This helps the crumb topping firm up and gives you clean slices.
13 Comments on “Cinnamon Crumb Brownies”
Those look amazing. I know they will be a hit with most of my folks. Two great loves–chocolate and cinnamon!! Great start on year #11. 🙂 Thanks, Jennifer.
always looking for a new twist on brownies. great idea 🙂
I have never thought about putting a crumb topping on a brownie before!! i love the idea! They look sooo delicious
This is a great idea!
Chocolate and cinnamon are a perfect combination, and topping too!
Wonderful recipe and pictures … she inspired me.
Complemented with fresh cherries – get a very tasty.
I recommend, many thanks and greetings.
The best brownies, our go to for a special trast
Thank you for your recipe. I made it with gluten free flour. Amazing
I’m glad to hear it, Sofia!
Hi,
Is it possible to make these in a larger pan like a 13×9. Double the recipe?
Thanks
Hi, Carrie. You should be able to double it for a 9″ x 13″ pan. It can be a little challenging to get brownies thoroughly baked in a large pan, but you can combat that by making sure to use a light-colored, non-shiny metal pan.
Hi There! Do you think it’d work out ok if I add some chocolate chips to the batter to punch up the chocolate and make them a little gooey?
Hi, Dawna! I think that would be great. I’d try adding about 1/2 cup and then add a bit more if you want. Hope you enjoy the brownies!
About how long would they last? I have a Christmas market stall and I need to see how far in advance I can do the baking.
Hi, Elayna. The brownies should keep for 3 or 4 days in an airtight container at room temperature or about a week in the refrigerator. They should also freeze well individually wrapped and sealed up to 2 months.