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.
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.
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.
BAKED SPICY BROWNIES
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
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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SPICY DARK CHOCOLATE BROWNIES - BAKER BY NATURE
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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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Estimated Reading Time 3 mins
- Preheat the oven to 350 degrees F. Melt the butter and baking chocolate together in the microwave or over a double-boiler. Allow to cool. Whisk eggs, sugar and vanilla together. Then once the chocolate has cooled a little, whisk the egg mixture and chocolate together.
- Stir in the flour, coffee granules, salt, cinnamon and cayenne. Once the batter is well combined, add the chocolate chips. Grease a 9x13 inch baking dish. Pour the batter into the dish and bake for 35-40 minutes.
- Test the brownies with a toothpick—if it comes out mostly clean, take them out of the oven. The brownies continue to cook a little as they're cooling, but you don’t want them to be overcooked. Allow the brownies to cool completely. Cut into 24 squares. Clean the knife with a paper towel in between cuts to insure the edges are smooth.
- Mix 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and 1/4 teaspoon of cayenne pepper together. Using a sifter or small sieve, dust the brownies while they are still in the pan. Then carefully remove them with a spatula.
SPICY CHOCOLATE BROWNIES – SWEET AND SAVOURY PURSUITS
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Estimated Reading Time 5 mins
- Melt semi-sweet chocolate in microwave safe bowl in 15 second increments at 50% power, stirring chocolate in between.
UNBELIEVABLE SPICE BROWNIES | PRETTY. SIMPLE. SWEET.
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Estimated Reading Time 2 mins
- Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
- In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Mix in molasses and sugars. Add eggs, one at a time, and whisk just until combined. Add flour, salt and spices and fold, using a rubber spatula, just until combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 20 minutes, until the edges are set but the center is still soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting. Lift brownies out of the pan using parchment paper and cut into squares.
- Store brownies at room temperature or in the fridge in an airtight container for up to 3 days. Brownies can also be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
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Estimated Reading Time 6 mins
- Heat oven to 350°F. Spray the inside of an 8-inch square baking pan with nonstick spray or oil. Line the pan with parchment paper, and then spray the parchment with nonstick spray or oil as well.
- In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.
- Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
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- Add butter and chocolate chips to a microwave safe bowl. Microwave in 30 second intervals (stir with a silicone spatula after each interval), until chocolate is melted and smooth. Transfer melted chocolate to a large mixing bowl. Whisk in sugar, vanilla extract and coffee. Whisk until sugar completely dissolves.
- In a bowl, whisk eggs for 1 minute, until foamy. Pour the eggs into the chocolate mix and stir until combined. Add flour, cocoa powder, cayenne, paprika, cinnamon and baking powder. Stir until just combined. The batter should be thick and slightly running, like lava.
- Pour the mixture into the baking pan and bake for 40-45 minutes or until the edges are just cooked. The middle will still be soft, but it will firm up with the residual heat. Do not over cook these brownies or they will not be fudgy! Let the brownies cool and set, then top with flaky sea salt and enjoy.
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