Do you prefer milk chocolate or dark?
There’s only one right answer to that question. If your answer was anything besides dark chocolate, turn away now.
First, I would like to point out that white chocolate doesn’t even contain cocoa powder. It cannot be considered true chocolate.
Okay, now that we’ve got that out of the way, allow me to introduce the star of the show.
They’re sultry. They’re spicy. They’re downright delicious.
I hesitated to make drastic changes to my beloved dark chocolate.
Then, I wrote an article all about chocolate. Chefs around the city inspired me with their daring creations.
Time for a change, my dear chocolate. Time for something new.
Chocolate is way more versatile than you think. This is only the beginning.
Chili, cinnamon, dark chocolate…
…bring it on!
A final lovely little fact about these brownies: they’re gluten-free, made with common pantry ingredients. I can hear them calling your name.
Bake me! Bake me!
They’re so cheeky.
Cheeky Chocolate Chili Brownies
Adapted from David Lebovitz
Prep Time: 45 min
Cook Time: 25-30 min
Yield: one 8×8 pan
- 7 tablespoons salted butter (or unsalted + 1 tsp salt)
- 4 squares (112g) baker’s unsweetened chocolate
- ½ cup semi-sweet chocolate chips
- 2 large eggs at room temperature
- 3/4 cup white sugar
- 1 TB cocoa powder
- 4 TB corn starch
- 1 tsp cinnamon
- 1 tsp chili powder
- Line an 8×8 pan with parchment paper (or foil) so the edges are completely covered. Preheat the oven to 350 F.
- In a medium saucepan, melt the butter and chocolate over the lowest heat setting. First add the butter, a few minutes later the unsweetened chocolate, and lastly the chocolate chips. Start by stirring occasionally, and when the chocolate has started to melt stir continuously to prevent burning.
- Remove the pan from heat and stir in the sugar.
- Stir in the eggs, one at a time.
- In a separate bowl, sift together the cocoa powder, cornstarch, cinnamon, and chili powder. Stir into chocolate mixture. Continue stirring vigourously until the batter begins to look less grainy and pulls away from the side of the pan easily.
- Using a spatula, smooth the batter into the pan. Bake for 25-30 minutes (mine took 25), until a toothpick inserted into the centre comes out clean. Let the brownies cool in the pan completely before removing from the pan and slicing.
Looking for brownies a little on the sweeter side? Check these out.