Why make plain, dull, mediocre brownies, when instead, you can make dark chocolate brownies laced with chili and sweetened with brown sugar? They’re super chocolatey, a wee bit spicy, and pretty much everything a chocolate-lover will find themselves drooling over.
Y’all, get ready. You’re about to see a lot more recipes using brown sugar. Why? Because I’ve almost used up or given away my entire stash of granulated sugar. Gasp. I know, I know, right? But don’t worry, I’ve still got an entire large metal pink trashcan in my guest bedroom, stuffed to the brim with light brown sugar and powdered sugar, so baking can still happen. Heck, baking will definitely be happening. After all, the holidays are coming up. Speaking of which, let’s just pray that Christmas Cookies Week includes a sugar sponsor this year because God forbid I might have to actually go out and buy some granulated sugar for the first time in five years.
Ingredients:
- 10 Tablespoons Unsalted Butter
- 1 (3.5-oz.) Lindt Excellence Dark Chocolate Chili Bar, Finely Chopped
- 1 Cup Light Brown Sugar, Packed
- 2 Eggs
- 1 Tablespoon Vanilla
- 1/4 Cup Unsweetened Cocoa
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 3/4 Cup All-Purpose Flour
Directions:
- Preheat oven to 350 degrees.
- Place the butter and chopped chocolate bar into a medium saucepan. Cook over medium heat, stirring constantly until the butter and chocolate have melted smoothly together. Remove from heat.
- Add the brown sugar; whisk for 1 minute.
- In a small bowl, whisk the eggs together. Add the whisked eggs to the saucepan; whisk until combined.
- Add the vanilla; whisk until combined.
- Add the cocoa, cinnamon, and crushed red pepper flakes; stir until combined.
- Add the flour; stir until just combined.
- Pour the batter into an 8×8 glass or ceramic pan lined with parchment paper. Bake for 30 minutes.
- Allow the brownies to cool for at least 30 minutes before cutting into squares.
Suggestions:
- I used a chocolate chili bar in this recipe, however, you can use whatever chocolate you have on hand. Just add an additional 1/4-teaspoon of crushed red pepper flakes if using non-chili-flavored chocolate.
- After you have whisked in the vanilla, ditch the whisk. Switch to a silicone spatula or wooden spoon. It will be easier to incorporate the cocoa, cinnamon, crushed red pepper flakes, and all-purpose flour.
- Do not over-mix the brownie batter after you have added the flour. Just mix the batter until there are no longer any flour streaks.
- After the brownies have cooled slightly, lift the edges of the parchment paper to remove them from the pan. Then, cut the brownies into squares with a sharp knife.
Improvements:
- Add chopped pecans or walnuts to the brownie batter.
- Drizzle the cooked and cooled brownies with melted milk, dark, or white chocolate.
- Stir a handful of miniature chocolate chips into the brownie batter before baking.
Ingredients:
- 10 Tablespoons Unsalted Butter
- 1 (3.5-oz.) Lindt Excellence Dark Chocolate Chili Bar, Finely Chopped
- 1 Cup Light Brown Sugar, Packed
- 2 Eggs
- 1 Tablespoon Vanilla
- 1/4 Cup Unsweetened Cocoa
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 3/4 Cup All-Purpose Flour
Directions:
- Preheat oven to 350 degrees.
- Place the butter and chopped chocolate bar into a medium saucepan. Cook over medium heat, stirring constantly until the butter and chocolate have melted smoothly together. Remove from heat.
- Add the brown sugar; whisk for 1 minute.
- In a small bowl, whisk the eggs together. Add the whisked eggs to the saucepan; whisk until combined.
- Add the vanilla; whisk until combined.
- Add the cocoa, cinnamon, and crushed red pepper flakes; stir until combined.
- Add the flour; stir until just combined.
- Pour the batter into an 8x8 glass or ceramic pan lined with parchment paper. Bake for 30 minutes.
- Allow the brownies to cool for at least 30 minutes before cutting into squares.
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