By Lisa Maliga, copyright 2017
This Spicy Cinnamon + Chile Brownies recipe is suitable for any occasion. For those of you who love sweet and spicy desserts, this is the recipe for you.
- 5 ounces dark chocolate with chili, finely chopped
- 4.5 ounces butter, room temperature
- 1 – 2 teaspoons chile powder
- 1 – 2 teaspoons cayenne powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 3/4 cups sugar
- 3 large eggs, room temperature
- 1 cup all-purpose flour, sifted
Oven temperature: 350 Fahrenheit/177 Celsius
Grease your pan with either cooking spray or butter.
Melt butter and chocolate in a glass or stainless steel bowl over a pan.
Temperature should be medium low heat.
When melted, add the chile, cinnamon, and salt. Remove from heat and allow to cool down for several minutes.
In a large bowl, whisk butter and sugar until combined.
Add the first egg, mix in well, then add the second egg and mix well, and add the third egg, mixing well.
Stir in the melted chocolate mixture. Add vanilla.
With a spatula, gently fold in the premixed and sifted cocoa powder and flour.
Pour mixture into pan and bake for 35-40 minutes.
Rotate midway through baking. Brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies comes out with some wet crumbs. Remove from oven and place on a wire rack to cool.
Let the brownies cool completely. Cut into squares.
You can serve as is or sprinkle brownies with powdered sugar.
TIP: Sift the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.
This recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE. Available in eBook and paperback formats.
Amazon link: https://www.amazon.com/dp/B0739RJ452
Amazon UK link: https://www.amazon.co.uk/dp/B0739RJ452
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