Chocolate Chili Brownies
Brownies can be fabulous, or boring. Usually boring, if you ask me.
Not my favorite of desserts.
However, these were fantastic. Different. If you are looking for a little spice in your life, then these are for you.
Make these for Valentine's Day and feel the heat!
I made a good chocolate chili cake last year, but I was looking for more of a bite this time.
Chocolate and Zucchini had a great looking recipe on her site, however this dummy (me) couldn't figure out the metric conversion to U.S. measurements, so on to Rachael Ray. Sorry Clotilde.
I added a teaspoon of cinnamon and increased the chili powder after reading reviews saying that the recipe needed more.
These were terrific!
Chocolate Chili Brownies: (adapted from Everyday with Rachael Ray)
8 ounces good-quality bittersweet chocolate, broken into pieces
1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoon chili powder (I used a mild chili powder blend)
1 teaspoon cinnamon (my addition)
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
Preheat the oven to 350°. Butter a 9-by-13-inch baking pan. (I used a square pan).
Place the chocolate and butter in a medium saucepan and melt over low heat (or heat in the microwave), stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
In a mixing bowl, combine the flour, cocoa powder, chili powder, cinnamon, baking powder and salt and mix together.
Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes. Let cool 5 minutes, then cut the brownies into desired shapes with a cookie cutter or knife.
Eat & enjoy!