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.
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
CINNAMON-SPICE BROWNIES
Gail Mehle of Rock Springs, Wyoming submitted the original recipe for these brownies with a secret ingredient: cinnamon. The spicy chocolate cinnamon cane sugar was a perfect fit for her recipe, adding just a hint of heat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, spicy chocolate cinnamon sugar and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool. , For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.
Nutrition Facts : Calories 138 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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!
I LOVE the spicy/chocolate combo, but I didn't always want it in a chocolate bar. So I decided to make some rich, spicy brownies instead! I took my favorite brownie recipe & added cinnamon & cayenne. These have a nice warmth & decadent chocolate flavor- enjoy!
Provided by EMSLala
Categories Bar Cookie
Time 40m
Yield 9-16 Brownies, 9-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Farenheit.
- Grease an 8 inch sqare pan, if not using a nonstick pan.
- In a small mixing bowl, sift together the ground chocolate, flour, baking powder, salt, cinnamon, & cayenne. Set aside.
- In a medium mixing bowl, combine the eggs, sugar, & vanilla extract. Add the melted butter.
- Gradually add the dry ingredients to the egg mixture, about 1/4 at a time, until combined.
- Stir in the chocolate chips & nuts (optional).
- Spread the batter evenly into the pan (the batter is pretty thick).
- Bake for 25 to 30 minutes.
- Cool the pan on a wire rack before cutting into squares.
Nutrition Facts : Calories 252.4, Fat 15.5, SaturatedFat 9.2, Cholesterol 74.1, Sodium 94.8, Carbohydrate 29.9, Fiber 3.9, Sugar 16.6, Protein 4.6
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- 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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