Saturday, February 13, 2010

Chocolate Chili Brownies

chili choc5

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!

17 comments:

Tim said...

This sounds good, kinda like the original chocolate drink the Aztecs would drink. It was spiced with peppers. I'll have to give this a try.



Here is the other recipe converted for you -




Chocolate Chili Bites

- 200g butter (14.11 Tbs)
- 200g good-quality dark chocolate (1c + 2.5 Tbs)
- 250g sugar (1.25 cup)
- 5 eggs
- a rounded Tbsp of flour
- 1-1/2 tsp ground chili (I use piment d'Espelette -- adjust to your taste and to the strength of your chili)

(Yields 72 mini bites.)

Pre-heat your oven to 200°C (400°F).

Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.

Transfer into a mixing bowl, add in the sugar, mix with a wooden spoon and let cool a little. Add the eggs one by one, mixing well with the spoon after each addition. Add a rounded tablespoon of flour and the chili and mix well.

Pour the dough in the petit four molds, and put into the oven to bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.

Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

George Gaston said...

Stacey, ever since seeing Chocolat with Johnny Deep & Juliette Binoche; I have loved the touch of chili powder in my chocolate brownies or hot chocolate.

This sounds like a great recipe, I'll have to give it a try. Many thanks...

Stacey Snacks said...

Tim,

Thank you so much for converting Clotilde's recipe from Choc and Zucchini. When I go on the converter, it never seems right.

Stacey

Bob said...

...awesome. I love chocolate and chili.

A Feast for the Eyes said...

I've always wanted to add some chocolate to my chili (which I hear is fantastic), so why not chili to my chocolate? What an intriguing idea! Hmmmm, should I give cupid a hand and make these for Craig? Sounds good to me!

Ciao Chow Linda said...

I think I'd love those brownies - with or without the chili. Hope you and Henry have a wonderful V-Day together.

Dana said...

Unlike you, I love brownies even when they are so-so. But when they are fantastic I get a little misty-eyed. You should totally try the Baked cookbook version. AMAZING. Hope you guys have a happy Valentine's day!

Vidya said...

Mmm...you know, Stacey, you can just use Google for measurement conversions. I do the same, converting imperial to metric...I've never used imperial and I think the U.S is the only country that still uses it, so I always need to convert American recipes...just type it in, as in "200g in ounces" and Google will do the rest.

Proud Italian Cook said...

I've eaten dark chocolates with chili and loved it, but then I'm just a spicy kind of girl anyway!
Have a happy V-day you two love birds!

Tim said...

Vidya, you are correct. However in the US most of the cooking is done by volume and not weight. So I converted the weight measurements into volume measurements, something that Google doesn't have down just yet. :D

Elra said...

Chocolate and chili, they sound so seductive!

Lori Lynn said...

Great Valentine's post!
Haha - "on to Rachael Ray," you give me a good chuckle, Stace.
LL

citronetvanille said...

I have tried chocolate squares with chili that was quite unusual, but very good. Very interesting brownie recipe, can you really taste the chili??

Zoe said...

ooo this sounds delicious!

The Japanese Redneck said...

Interesting. They look great.

Anonymous said...

What a great resource!

kat said...

We've done chili brownies too such a great mixture of heat & sweet