Hot And Spicy Brownies Recipes

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SPICY CINNAMON-CHOCOLATE BROWNIES



Spicy Cinnamon-Chocolate Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 24 brownies

Number Of Ingredients 11

Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 cup heavy cream, at room temperature
1 cup semisweet chocolate chips, such as Ghiradelli
1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsweetened cocoa powder
Ground cinnamon, for dusting

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.

SPICY BROWNIES



Spicy Brownies image

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

3/4 cup butter
2 cups sugar
3/4 teaspoon ground red pepper
1 finely chopped sauteed jalapeno (optional)
4 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)

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.

HOT AND SPICY BROWNIES



Hot and Spicy Brownies image

Provided by George Duran

Categories     dessert

Time 35m

Yield 24 mini brownies

Number Of Ingredients 9

3 (3-ounce) squares unsweetened chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 canned chipotle peppers in adobo, chopped
1/2 cup all-purpose flour
2 teaspoons five-spice powder

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.

BAKED SPICY BROWNIES



Baked Spicy Brownies image

The best chocolate brownies with a little bit of spice to them!

Provided by RecipeGirl.com (shared from the cookbook, "Baked: New Frontiers in Baking"

Categories     Dessert

Time 1h

Number Of Ingredients 12

¾ cup all purpose flour
¼ teaspoon salt
1 tablespoon + 1 teaspoon Dutch process cocoa powder ((or regular cocoa powder))
1 tablespoon ancho chile powder
½ teaspoon ground cinnamon
5 ounces dark (60%) chocolate, (chopped)
½ cup (1 stick) unsalted butter, (plus more for the pan)
¾ cup granulated white sugar
¼ cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon grated fresh ginger

Steps:

  • Preheat the oven to 350°F. Butter the sides and bottom of a glass or light-colored metal 8x8-inch pan.
  • In a medium bowl, whisk together the flour, salt, cocoa powder, chili powder, and cinnamon.
  • Use a double boiler, or 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 the chocolate and butter in the bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined and remove the bowl from the pan. Let stand until room temperature, about 20 minutes.
  • Add the eggs to the chocolate-butter mixture and whisk until just combined. Add the vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
  • Sprinkle the flour-cocoa mixture over the 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 the batter into the greased pan and smooth the top with the spatula. Bake for 25 to 30 minutes; the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool brownies completely before cutting and serving.

Nutrition Facts : ServingSize 1 brownie, Calories 193 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 62 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g

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