These Spicy Chocolate Brownies are fudgy, rich, full of chocolatey goodness and perfectly spiced with cinnamon and cayenne.
Did you know Mayans and Aztecs commonly added chile peppers to their chocolate drinks? And throughout history, many cultures used chile peppers as an aphrodisiac. So it seems perfectly fitting that for Valentine’s Day you would share some spiced chocolate concoction with your sweetheart!
If you haven’t yet had the opportunity to taste some spicy chocolate, you really should try it, the combination of spice and chocolate is rather addictive. I found that in these brownies, the cayenne pepper added a savoury element and had a warming effect that we don’t normally experience with traditional brownies. The hint of heat is mostly detected at the end of your bite.
If you prefer to make an un-spiced version of this brownie, you can simply leave the cinnamon and cayenne out. Which ever way you decide to make them, you can’t go wrong with this recipe. I’ve made it several times now and it’s always so delicious. The original recipe comes from the Food Network, you can find it here.
Spicy Chocolate Brownies
- 1 cup unsalted butter melted and cooled
- 1-1/2 cups granulated sugar
- 1 tsp. pure vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp. cinnamon
- 1/4 to 1/2 tsp. cayenne powder use 1/2 tsp. if you like things spicy
- 1 tsp. sea salt
- 1/2 tsp. baking powder
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- sprinkles as many as you like
For the brownies:
Place a rack in the centre of your oven and preheat oven to 350ºF.
Grease and flour the bottom and sides of a 13x9-inch baking pan or line it with parchment paper.
In a small saucepan, melt one cup of unsalted butter and let it cool to room temperature.
In a medium bowl, combine the melted butter, sugar, eggs and vanilla extract.
In another bowl whisk together flour, cocoa, cinnamon, cayenne, salt and baking powder.
Add dry ingredients into the wet and stir until combined. Stir in the chocolate chips.
Spread batter into the baking pan and bake for approximately 22-25 minutes or until a toothpick inserted in the centre comes out with a few crumbs.
Let the brownies cool then use the overhang from the parchment paper to lift the brownies out of the pan. Using a cookie cutter of your choice, cut into shapes or simply slice into squares.
For chocolate drizzle:
Melt semi-sweet chocolate in microwave safe bowl in 15 second increments at 50% power, stirring chocolate in between.
Pour the chocolate into a pastry bag (with Wilton tip #233) or small plastic bag (cut off a very tiny corner). Drizzle the chocolate onto the cookies. If desired add coarse sugar or sprinkles while chocolate is still wet.