Hot And Spicy Brownies Recipes

SPICY BROWNIES

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.

SPICY CINNAMON-CHOCOLATE BROWNIES

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.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.