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!
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.
This sounds like a great recipe, I'll have to give it a try. Many thanks...
Thank you so much for converting Clotilde's recipe from Choc and Zucchini. When I go on the converter, it never seems right.
Have a happy V-day you two love birds!
Haha - "on to Rachael Ray," you give me a good chuckle, Stace.