Sweet Chile Brownies Recipes

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CHILI-CHIPOTLE BROWNIE BARS



Chili-Chipotle Brownie Bars image

What fun I had creating these sweet and spiced-up brownies, and those who have sampled every change in the recipe have had fun as well. It may have taken a few tweaks to reach perfection, but after just one bite, I knew I'd nailed it. -Sheri Dunlap, Shawnee, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen

Number Of Ingredients 14

1-3/4 cups sugar
3/4 cup all-purpose flour
3/4 teaspoon ground chipotle pepper
1/4 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate
1 chili dark chocolate candy bar (3-1/2 ounces)
4 large eggs, lightly beaten
1 teaspoon vanilla extract
ICING:
12 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground chipotle pepper

Steps:

  • Preheat oven to 350°. Sift together sugar, flour, ground chipotle pepper and salt. Set aside., In top of a double boiler or a metal bowl over simmering water, melt butter and both types of chocolate; stir until smooth. Cool slightly. Stir chocolate mixture into dry ingredients. Beat in eggs and vanilla., Spread batter into a 13x9-in. baking pan coated with cooking spray. Bake until center is set, about 25 minutes (do not overbake). Cool completely. , For icing, beat together cream cheese, confectioners' sugar, vanilla and chipotle pepper. Spread over brownies. Cut into 24 bars.

Nutrition Facts : Calories 281 calories, Fat 17g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 147mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

EASY SWEET CHILI



Easy Sweet Chili image

I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.

Provided by tmwood86

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 8h15m

Yield 6

Number Of Ingredients 11

1 pound ground beef
6 cloves garlic, finely chopped - or more to taste
2 tablespoons dried oregano
2 teaspoons chili powder
1 tablespoon dried basil
2 (15 ounce) cans light red kidney beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans corn
3 tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
  • Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
  • Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 85.3 g, Cholesterol 47.3 mg, Fat 11.8 g, Fiber 22.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 1392.5 mg, Sugar 15.7 g

CHILE BROWNIES



Chile Brownies image

Provided by Bruce Weinstein

Categories     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Small Plates

Yield Makes twenty-four 2 1/4 x 2 1/8-inch brownies

Number Of Ingredients 9

3/4 cup all-purpose flour, plus additional for the pan
1/4 cup plus 1 tablespoon pure chile powder
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature
5 ounces bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
5 ounces unsweetened chocolate, chopped
1 1/4 cups sugar
3 large eggs, at room temperature

Steps:

  • 1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan; set it aside.
  • 2. In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined. Set aside.
  • 3. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer to a large bowl and allow to cool for 10 minutes.
  • 4. Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the eggs until well incorporated.
  • 5. With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
  • 6. Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
  • 7. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
  • To vary this recipe
  • Add one or more of the following spices with the chile powder: 1 1/2 tablespoons ground cinnamon/2 teaspoons ground ginger/1 teaspoon grated nutmeg/1 teaspoon ground cloves
  • And/or Stir in 1 1/4 cups of any of the following mix-ins, or 1 1/4 cups any combination of the following mix-ins, with the flour mixture: chocolate-covered espresso beans/chopped banana chips/chopped candied chestnuts/chopped candied orange peel/chopped dried figs/chopped dried papaya/chopped dried prunes/chopped pecans/chopped toasted chickpeas/chopped toasted hazelnuts/chopped unsalted roasted peanuts/crumbled biscotti/dried cherries/Goobers/raisins/toasted pepitás

GRILLED BROWNIES



Grilled Brownies image

Grilled brownies-yes, that's right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.

Provided by Marcus Bawdon

Yield Makes 20

Number Of Ingredients 9

2 cups (400 g) unbleached superfine (golden caster) sugar
2 sticks (225 g) unsalted butter, melted
½ cup (60 g) good-quality cocoa powder
1 ancho chile pepper, soaked in warm water until soft, then drained and finely chopped
1 tsp. vanilla extract
4 extra-large eggs
1¾ cups (225 g) all-purpose (plain) flour
½ tsp. baking powder
Pinch fine sea salt

Steps:

  • Set up a charcoal grill for indirect cooking at 350-400°F (180-200°C), adding a chunk of cherry wood to the coals for a gentle smoke.
  • Line a rectangular steel or disposable aluminum baking pan, measuring approximately 13 x 9 inches (33 x 23 cm), with parchment paper.
  • Mix all the ingredients together in a large bowl, adding them in the order they appear in the ingredients list and folding in each time you add a new ingredient.
  • Pour the brownie mixture into the lined baking pan. Pop in the barbecue for around 25 minutes, until the mixture is just set. You don't want the brownies to be too overcooked, as the centers should be a bit soft and fudgy.

HABANERO "SAUCED" CHOCOLATE CHILE BROWNIES



Habanero

This is my mother's recipe. These brownies have the right balance of sweet and spicy. Gloves will be needed for preparing this.

Provided by K-La4509

Categories     Dessert

Time 55m

Yield 6-9 serving(s)

Number Of Ingredients 14

2 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup flour
2 tablespoons cocoa powder
6 red chili peppers, pods pureed (med to hot)
1 teaspoon habanero sauce
1/2 cup margarine
3/4 cup chopped walnuts or 3/4 cup pecans
1/4 cup chocolate chips, melted in 1 tbs. water
1/4 cup chocolate chips
1 tablespoon vanilla
Cool Whip or real whipped cream
red pepper flakes (optional)

Steps:

  • Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
  • Blend in blender with a small amount of the soaking water to create a paste-like consistency.
  • Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
  • Add nuts, chocolate chips and vanilla. Mix well.
  • Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.
  • Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.

Nutrition Facts : Calories 522.4, Fat 31.1, SaturatedFat 6.7, Cholesterol 70.5, Sodium 235.1, Carbohydrate 58.8, Fiber 3.4, Sugar 45.2, Protein 7.4

IMPOSSIBLY FUDGY BROWNIES WITH CHILE AND SEA SALT



Impossibly Fudgy Brownies With Chile and Sea Salt image

Chocolately, sweet and salty with a chile kick. From "In the Kitchen With a Good Appetite" by Melissa Clark.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 24 2

Number Of Ingredients 11

1 cup unsalted butter
2 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt (not table salt)
1/8 teaspoon cayenne (optional)
1/2 cup cocoa powder plus 1 tablespoon cocoa powder
2 1/2 cups sugar
3 large eggs, lightly beaten
1 tablespoon vanilla extract
maldon salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees. Line a rimmed 9-by-13-inch baking sheet with parchment paper.
  • In the microwave, or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine flour, kosher salt and cayenne in a medium bowl.
  • Transfer chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth.
  • Fold in the dry ingredients and continue folding until no lumps remain.
  • Scrape batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt. Bake for 25 to 30 minutes until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
  • Allow the brownies to cool completely in the pan before cutting.

Nutrition Facts : Calories 217.7, Fat 11.4, SaturatedFat 7, Cholesterol 46.1, Sodium 60.1, Carbohydrate 29, Fiber 1.4, Sugar 21, Protein 2.5

LAYERS OF LOVE CHOCOLATE BROWNIES



Layers Of Love Chocolate Brownies image

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 55m

Yield 16

Number Of Ingredients 12

¾ cup all-purpose flour
¾ cup NESTLE® TOLL HOUSE® Baking Cocoa
¼ teaspoon salt
½ cup butter, cut into pieces
½ cup granulated sugar
½ cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
¾ cup NESTLE® TOLL HOUSE® Premier White Morsels
½ cup caramel ice cream topping
¾ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Steps:

  • Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
  • Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
  • Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g

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Top Asked Questions

What are chili chocolate brownies?
These Chili Chocolate Brownies bring both chili heat and silky chocolate together in the most delicious and beautiful way. Brownies: Should They be Cakey or Fudgy? Who doesn't love Brownies?
What are the best spicy chocolate brownies?
Sharing is caring! Chili Chocolate Brownies are a deliciously spicy treat. When you combine chocolate with a subtle hint of chili heat, the result is just pure divine. And, chili and chocolate are a perfect pair for Valentines Day, or any day.
How to make sweet chili?
There are a variety of ways to make this popular chili. You can use sweet chili beans, baked, beans, brown sugar, molasses, or variety of other methods. Let me share with your my award wining, best sweet chili recipe that is both easy to make and the BEST homemade sweet chili you will ever taste!
Are chili chocolate brownies good for Valentines Day?
And, chili and chocolate are a perfect pair for Valentines Day, or any day. These Chili Chocolate Brownies bring both chili heat and silky chocolate together in the most delicious and beautiful way. Brownies: Should They be Cakey or Fudgy?

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