Chile-Cinnamon Brownies
"One of my favorite truffles is dark chocolate with chile. I just love that combo of sweet and spicy! These brownies are fudgy, chocolaty, and have a subtle but warm flavor brought on by the two types of chile. If you really want to take a shortcut, you can also make this with a boxed brownie mix, but add the chile, cayenne, cinnamon and espresso powder to the mix, then add the chocolate chips at the end. Homemade from scratch is much better, though! From Serious Eats."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (47.9 g)
- Calories 168.1
- Total Fat - 9.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 35.9 mg
- Sodium - 110.5 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 0.5 g
- Sugars - 14 g
- Protein - 2.8 g
- Calcium - 19.1 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325°F. Grease an 8 inch square pan with butter.
Step 2
In a small saucepan over medium heat, add butter and cook, stirring occasionally, until almost all melted. Add the chocolate and cook, stirring constantly, until melted. Remove from heat and scrape into a large bowl.
Step 3
Whisk the sugar and vanilla into the chocolate. Then whisk in eggs one at a time.
Step 4
Add the chile powder, cinnamon, cayenne, salt, and espresso powder and whisk to combine.
Step 5
Add the flour and stir just until combined. Stir in the chocolate chips.
Step 6
Pour the batter into the prepared pan, smooting the top. Bake until a toothpick inserted into the middle of the brownies comes out clean, about 30 minutes. Let cool completely then cut into squares.
Tips
No special items needed.
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