If you think the original brownie can’t be improved on, it’s time to open your mind. A hint of chili powder, a dash of cinnamon, seems so harmless, right? But, no. Game. Changer. The heat is so subtle that even people who claim they don’t like spicy things can handle it.
The best part is that you can use absolutely any brownie recipe. Your favorite chewy brownies? Do it. A boxed mix? I’ll never tell. The recipe I used is very chocolate-heavy, resulting in a fudgy brownie that goes really well with ice cream.
A thick chocolate ganache is mixed with flour, sugar, eggs, and the stars of the show: ancho chili powder, cayenne pepper, and cinnamon.
Baked for 30 minutes, let it cool for a bit, then cut and serve!
These brownies will make you do a double take - just a subtle hint of heat and cinnamon take these brownies to a whole new level.
- 5 tbs unsalted butter
- 4 oz unsweetened chocolate, chopped
- 4 oz bittersweet chocolate, chopped
- 3/4 c sugar
- 1 tsp vanilla
- 2 eggs
- 3/4 tsp ancho chile powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/3 c all purpose flour
- Preheat the oven to 325°. Prepare an 8"x8" pan with parchment paper.
- In a small saucepan over medium heat, melt the chocolate and butter together, removing from heat just before the last of the chocolate melts.
- Whisk together the sugar, vanilla and eggs. Add in the spices, then stir in the chocolate mixture. Stir in the flour. Pour batter into pan and bake for 30 minutes.
- Let cool completely before cutting into squares.
You can make these with your favorite brownie recipe - or even a boxed mix! - by just adding these spices: 3/4 tsp ancho chile powder, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper
adapted from serious eats
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