These Chili Spice Brownies are modified from a King Arthur Flour recipe. Use gourmet spiced chocolate bars to create brownies with a special kick!
Course: Dessert, Snack
Keyword: bars, brownies, chocolate, coffee
Author: Beth Cato
Ingredients
1cupunsalted buttertwo sticks, melted
2 1/4cupswhite sugar
1 1/4cupsbaking cocoa or Dutch-process cocoa, sifted
1teaspoonsalt
1teaspoonbaking powder
1teaspoonespresso powder
1tablespoonground cinnamon
1tablespoonvanilla extract
4large eggsroom temperature
1 1/2cupsall-purpose flour
2barsspiced chocolate bars3 ounces, such as chipotle or chili, chopped
6ouncesmilk chocolate chipsor semi-sweet
[toggle the chocolates to be more or less spicy based on your tastes, but equal 12 ounces total]
Instructions
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.