This recipe, originally posted at the Holy Taco Church, adds a kick to regular ol’ brownies.
If you’ve browsed the candy aisles of late, you noticed that gourmet chocolate bars are all the rage. Take advantage of this when it comes to baked goods. Flavored chocolate adds an extra level of nuance to brownies and cookies.
For these Chili Spice Chocolate Brownies, I chopped up a combo of Green & Black Spiced Chili Chocolate and World Market’s Dark Chocolate Chipotle, but any type of amped-up chocolate will work here.
Note that I can’t handle really hot stuff–hello, burning skin and inability to breathe and feeling like a taun-taun kicked me in the intestines–but these brownies aren’t spicy in THAT way. There’s an occasional zing of chili here and there, but the main flavor is of the cinnamon and the milder chocolate.
Modified from Cinnamon-Spiced Chocolate Brownies at King Arthur Flour.
Bready or Not: Chili Spice Chocolate Brownies
These Chili Spice Brownies are modified from a King Arthur Flour recipe. Use gourmet spiced chocolate bars to create brownies with a special kick!
- 1 cup (two sticks) unsalted butter, melted
- 2 1/4 cups sugar
- 1 1/4 cups baking cocoa or Dutch-process cocoa, sifted
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 2 3-ounce spiced chocolate bars, such as chipotle or chili, chopped
- 6 ounces milk or semi-sweet chocolate chips
- [toggle the chocolates to be more or less spicy based on your tastes, but equal 12 ounces total]
Preheat the oven to 350-degrees. Line a 9x13 pan with parchment paper or aluminum foil and grease the surface.
In a medium-sized saucepan set over low heat, melt the butter, then add the sugar. Stir to combine. Heat the mixture briefly, just until it's hot throughout; it'll become shiny as you stir it. Set on a cool burner or trivet.
Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and vanilla.
Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chopped spicy chocolate and mild chocolate.
Spoon the batter into the pan, spreading it to the edges. It will be extremely thick and lava-like.
Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.
Remove from the oven. Allow to cool completely in the pan before cutting.
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I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.
I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.
When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?
That is the criteria by which fudge should be judged.
That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.
The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.
Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.
Bready or Not: Five-Minute Spicy Mexican Fudge
The fudge comes together in mere minutes in the microwave, creating dense, chocolatey fudge that lasts well at room temperature or in longer-term storage in the fridge. Adjust the amount of cayenne pepper to your preferred heat level!
- 3 cups milk chocolate morsels (bag and a half)
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp cinnamon (Mexican cinnamon preferred!)
- 1/8-3/4 tsp cayenne pepper
- kosher or coarse sea salt
Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
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I’m offering a holiday-favorite Bready or Not recipe again to help kick off Rhonda Parrish’s Giftmas Blog Tour. Rhonda lives up in Edmonton, Alberta, and she’s hoping to raise funds for the Edmonton Food Bank. I’m all about helping to feed people! Please donate if you can. Note that funds are listed in Canadian dollars.
Rhonda is also doing a giveaway as part of the tour. She’s making a crocheted throw. The winner gets to choose the color, and she is shipping it anywhere in the world!
a Rafflecopter giveaway
Wander around to other stops on the tour over the next week. I’ll post another favorite recipe at Eileen Bell’s site on the 10th!
This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!
Eating this fudge is like licking the paddle after mixing up cake mix batter. If you prefer savory over sweet, this recipe isn’t for you. This is for the people who love fudge and frosting and all things sweet.
I didn’t limit myself to sprinkles in this. I had some Christmas candies, the type for topping cupcakes and such, that had been sealed away for a year. It had been a great post-holiday clearance buy. I wanted the containers GONE, so I pretty much dumped the contents into this fudge. That’s why you see little light bulb shaped candies in there.
This is obviously a great Christmas recipe, but it’s an easy one to customize year round depending on the colors you mix in. Make fudge to support your favorite sport team, or pink and red for Valentine’s Day, or pastels for spring. Cake mix goes on sale all year round, too, making this a pretty cheap recipe to throw together.
Whatever you add in, I’m sure it will be pretty. And delicious. So very, very delicious.
Modified from Sally’s Baking Addiction.
Bready or Not: Cake Batter White Chocolate Fudge (Microwave)
This microwave fudge comes together in minutes and creates sweet fudge with the help of some cake mix! This isn’t a recipe to be confined to December. Add different sprinkles to make this fudge seasonally-appropriate (or sports team appropriate) all year long!
- 2 cups + 2 Tbsp white or yellow cake mix (any brand), sifted
- 2 cups powdered sugar, sifted
- 1/2 cup (1 stick) salted butter, cut into chunks (or use unsalted and add a pinch of salt)
- 1/4 cup milk (almond milk works)
- 2/3 cup white chocolate chips
- 1/2 cup rainbow sprinkles/non pareils/jimmies
Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.
Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.
Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate. Add the sprinkles last and stir gently so they don't leak too much color.
Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.
Fudge will keep upwards of a week in the fridge, if it lasts that long.
*OM NOM NOM *
These Maple Walnut White Chocolate Cookies are light, crisp, and full of maple goodness.
Story prompts inspire stories. Cookbooks inspire new spins on already-great recipes. In this case, I found my inspiration in the cookbook MAPLE, which also provided the basis for my Maple Pear Galette and part of my Maple Apple Pie (aka Voltron Pie).
I loved the look of the original recipe, but right off the top, I knew I needed to make some adaptations. I don’t keep whole wheat pastry flour around. I decided to substitute with cake flour since it was also lower in gluten.
As a result, the cookies are surprisingly light and crisp. However, this also means they can overcook–and fast! Keep an eye on them as they near the end of baking time. Better to have them slightly underdone when you pull them from the oven, as they’ll finish cooking on the cookie sheet.
I also went with white chocolate rather than milk or dark chocolate. I find the mellowness of white chocolate better works with maple flavor.
Now, maple sugar can be pricy stuff at supermarkets, if you can find it at all. I buy it in bulk at Amazon. If you glance through my maple recipes, you’ll find plenty of ways to use it up!
Walnuts–and other nuts–are easy to roast in your oven. Line a rimmed pan with foil. Add the nuts in an even layer. Bake at 350-degrees for like 7 to 10 minutes, shifting them once sometime in there, until the nuts are fragrant. Let’em cool, then use them or eat them.
The combination of flavors here–maple, white chocolate, walnuts–makes these the perfect cookies for autumn.
… Except, well, if you know me, I believe in summoning up the goodness of maple all year round. Awesome things shouldn’t be confined to one season.
Bready or Not: Maple Walnut White Chocolate Cookies
These cookies combine cake flour and all-purpose flour to create lightly-textured cookies full of maple flavor. White chocolate and chopped walnuts add extra crunch and oomph. Watch these cookies carefully in the oven–their lightness means they can also quickly overcook.
- 1/2 cup unsalted butter, room temperature
- 1 cup maple sugar
- 1 large egg
- 2 Tablespoons avocado oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup cake flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup roasted and chopped walnuts
Preheat oven at 375-degrees. Prepare baking sheets with parchment paper or a silpat mat.
In a large bowl, beat the butter and maple sugar until creamy. Beat in the egg followed by the oil and vanilla. Scrape the sides of the bowl.
In another bowl, whisk together the two flours, baking soda, baking powder, and salt. Slowly add the dry ingredients to the butter mix until they are just combined. Stir in the white chocolate chips and walnuts.
Use a tablespoon scoop to dole out dough onto the prepared sheet pan, leaving space for each cookie to spread. Bake for 9 to 11 minutes, or until cookies puff and are just turning golden--watch them carefully at the end, as they can overcook quickly! Let them cool on the sheet about ten minutes and then transfer to a rack to completely cool.
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Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.
Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.
The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.
Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.
Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!
Modified from The Novice Chef.
Bready or Not: Pumpkin Nutella Swirl Muffins
These muffins are cakey with a perfect complement of pumpkin and Nutella. If your Nutella is stiff, give it a zap in the microwave so that it’s soft enough to swirl. The recipe makes 12 muffins.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canned pureed pumpkin (not organic)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tablespoons vegetable oil
- 2 tablespoons milk (almond milk works)
- 2 teaspoons vanilla extract
- 1/3 cup Nutella or other hazelnut cocoa spread
Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.
Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.
Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.
Serve warm or at room temperature. Store in a sealed container.
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Every fall, I like to bake goodies using Jell-O’s Pumpkin Spice Pudding. Every fall, I’m frustrated when Walmart doesn’t carry it until later in October, and not for long.
This stuff is like a secret weapon if you love autumn flavors. Pudding mix of any kind creates extra softness and a lovely texture whether you’re making cookies or bundt cake; this version adds delicate pumpkin and spice flavors, plus a lovely shade of orange.
This cookie dough doesn’t need to be chilled. Just whip it together and bake. The resulting cookies are plump, soft, and downright pretty to behold. Oh yeah–another advantage of using pudding mix is that the cookies stay soft and fresh for upward of a week.
Other Bready or Not recipes featuring both pumpkin flavor and pudding mix:
– Pumpkin Pudding Snickerdoodle Cookies (pumpkin spice mix)
– Pumpkin and Pudding Mix Pound Cake (vanilla pudding mix)
Modified from Boys Ahoy.
Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies
These chewy cookies are perfect for autumn or all year round. Jell-O Pumpkin Spice Pudding Mix is a seasonal favorite at Walmart; you can also find it on Amazon for an inflated price. This pudding mix adds a delicate pumpkin spice flavor to these cookies, along with a seasonally-appropriate orange tint. Store the cookies in a sealed container and they’ll keep for up to a week.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 (3.4oz) package Jell-O Instant Pumpkin Spice Pudding
- 2 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 cup milk or semisweet chocolate chips
Preheat oven to 350-degrees.
Combine flour and baking soda in a small bowl; set aside.
In a large bowl, cream together butter and both sugars. Beat in pudding mix until blended, followed by the eggs and vanilla extract.
Add the flour mixture. Stir in pecans and chocolate chips until just combined.
Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 -10 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.
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