Bakeds Spicy Brownie Recipes

FUDGY, SPICY CINNAMON CHILE BROWNIES RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F. In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chile, cinnamon, and salt, stirring occasionally. Set aside to cool.
• Line a 9" x 9" metal baking pan with parchment paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.
• In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.
• Using the parchment or foil lip, remove the brownies from the pan and cool completely. To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature. Slice into 9 large, 16 medium, or 25 small squares, and serve. This Recipe Appears In Spice Hunting: Pairing Chilies and Chocolate

CINNAMON-SPICE BROWNIES

Steps:

• In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, spicy chocolate cinnamon sugar and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool. , For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

HOT AND SPICY BROWNIES

Steps:

• Preheat the oven to 325 degrees F.
• Melt the chocolate and the butter together in a double boiler or in a bowl set over a pan of simmering water. Remove from the heat and whisk in the sugar, then eggs, vanilla, salt, and chopped peppers. Sift in the flour and five-spice powder and mix until incorporated. Pour into mini muffin pans and bake for about 15 minutes.
• Alternately, you can pour the batter into a greased 8 by 8-inch pan and bake for about 30 minutes.

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

BAKED'S SPICY BROWNIE

Steps:

• Preheat oven to 350 degrees. Butter sides and bottom of a glass or light-colored metal 8" x 8" pan.
• In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.
• Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off heat, but keep bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.
• Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
• Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
• Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely before cutting and serving.

SKILLET BROWNIE

Steps:

• Preheat the oven to 325 degrees F.
• To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
• Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
• Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

SPICY BROWNIES!

Steps:

• Preheat the oven to 350 degrees Farenheit.
• Grease an 8 inch sqare pan, if not using a nonstick pan.
• In a small mixing bowl, sift together the ground chocolate, flour, baking powder, salt, cinnamon, & cayenne. Set aside.
• In a medium mixing bowl, combine the eggs, sugar, & vanilla extract. Add the melted butter.
• Gradually add the dry ingredients to the egg mixture, about 1/4 at a time, until combined.
• Stir in the chocolate chips & nuts (optional).
• Spread the batter evenly into the pan (the batter is pretty thick).
• Bake for 25 to 30 minutes.
• Cool the pan on a wire rack before cutting into squares.

THE BAKED BROWNIE

Steps:

• Preheat oven to 350 degrees.
• Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
• In a medium bowl, whisk together the flour, the salt, and cocoa powder.
• Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
• Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
• Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
• Cool the brownies completely before cutting and serving.

THE BAKED SPICY BROWNIE

Steps:

• Preheat oven to 350. Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
• Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
• Melt chocolate and butter (either in the microwave or on top of a double boiler). Whisk in both sugars. Let stand until room temp, about 20 minutes.
• Add eggs; whisk to combine. Add vanilla and ginger; whisk again. Don't overbeat if you want fudgey brownies.
• Sprinkle flour-cocoa mixture over the chocolate mixture. Using a spatula (not the whisk!) fold the dry into the wet until there is just a trace amount of the flour mixture visible.
• Pour batter into pan and smooth top. Bake for 27-30 minutes until toothpick inserted in the center comes out with a few moist crumbs. Cool completely before cutting and serving.

SPICY BROWNIES

Steps:

• Preheat oven to 350; prepare 9x9-inch or 9x13-inch baking pan with butter or butter flavored non-stick cooking spray.
• Cream butter with mixer; margarine or spreads are not recommended.
• Add sugar and red pepper to the butter; cream with mixer until fluffy.
• Using a wooden spoon, stir in vanilla, almond extract, and eggs until just combined; do not overbeat; do not use mixer; overbeating results in brownies that rise too much during baking, and then fall as they cool.
• If spicier brownies are desired, add jalapenos.
• In a separate bowl, combine the flour, cocoa, cinnamon, and salt; adding ingredients separately to butter mixture can result in overbeating.
• Gently stir the dry ingredients into butter mixture; if desired add chocolate chips to the butter mixture with the dry ingredients; stir until combined.
• Spread mixture into prepared pan; if desired, evenly spread walnut pieces over the top of the batter.
• For a 9x9-inch pan, bake on center rack for 35 to 40 minutes; for a 9x13-inch pan, bake on center rack for 30 to 35 minutes.
• Cool on a wire rack and cut into squares.