THE BAKED SPICY BROWNIE
This is from the April 2006 issue of some magazine. I haven't made it yet. I can't find another recipe for brownies on Zaar that has this mix of spices and ginger. Chocolate needs to be at 60 percent cacao. Time does not include resting time to bring to room temp.
Provided by Debbie R.
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 12
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 CINNAMON-CHOCOLATE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 24 brownies
Number Of Ingredients 11
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
Recipe for The Baked Spicy Brownie, as seen in the February 2009 issue of 'O, The Oprah Magazine.'
Categories brown sugar recipes february 2009 issue dutch cocoa powder valentine's day Cinnamon o ginger the Oprah Magazine desserts ancho chili powder dark chocolate baked
Yield 16
Number Of Ingredients 12
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.
OUTRAGEOUS BROWNIES
With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
SPICY BROWNIES
Make and share this Spicy Brownies recipe from Food.com.
Provided by Muffie
Categories Bar Cookie
Time 50m
Yield 16-24 squares
Number Of Ingredients 13
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.
THE BAKED BROWNIE
Recipe Source: Baked NYC. Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Provided by Brookelynne26
Categories Bar Cookie
Time 30m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
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.
More about "the baked spicy brownie recipes"
SPICY CHOCOLATE BROWNIES – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
4.8/5 (12)Total Time 40 minsCategory Dessert, Dessert/ SnackCalories 340 per serving
- Melt semi-sweet chocolate in microwave safe bowl in 15 second increments at 50% power, stirring chocolate in between.
SPICY DARK CHOCOLATE BROWNIES - BAKER BY NATURE
From bakerbynature.com
Estimated Reading Time 5 mins
- Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper, allowing two of the sides to slightly overlap. Spray parchment paper and exposed pan with non-stick baking spray and set aside. In a medium bowl, whisk the flour, salt, cinnamon, cayenne, nutmeg, and cocoa powder together, set aside.
- Place the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of slightly simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, keeping the bowl over the water. Stir in the vanilla, then add in both the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
- Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until just combined. Do not over beat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture and, using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28-30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
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