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"Spicy" Chocolate Brownies

Brownies with a little bit of zip. Adapted from several recipes I found on the 'net.


1/2cup (1 stick) unsalted butter
8ounces (8 squares) semisweet or bittersweet chocolate, coarsely chopped
1 1/2cups brown sugar
4large eggs
1teaspoon pure vanilla extract
3/4cup spelt flour
1 1/2tsp cinammon
1tsp ground ancho chili powder
1/2tsp salt


1.Preheat oven to 350 degrees. Butter or oil an 8-inch square baking pan or heatproof glass dish.
2.Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside.
3.Blend flour, salt, cinnamon, and acho chili powder in a small bowl. Set aside.
4.Melt chocolate and butter until smooth in a double boiler or bowl set on a saucepan of simmering water. Remove bowl from heat and allow to cool until room temperature.
5.Stir sugar into cooled chocolate mixture until combined. Whisk eggs into mixture, one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour blended dry ingredients.
6.Pour batter into prepared pan, smoothing out with a spatula. Bake 40 to 45 minutes (until a toothpick inserted in center comes out with only a few moist crumbs attached). Transfer pan to a wire rack to cool completely.
7.Run a knife or spatula around the edges of the pan. Using the parchment edges, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 16 or 25 squares, depending on preference.