AARON SANCHEZ'S MEXICAN BROWNIES
Steps:
- Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
- Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 12 large or 24 small brownies
Number Of Ingredients 18
Steps:
- For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
- Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
- Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
- Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
- Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
- For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
- Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.
SPICY CINNAMON HOT COCOA BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with gluten-free cooking spray.
- For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl. Reserve the remaining flour blend for another use.
- For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl. In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
- Whisk the eggs into the chocolate mixture until the batter is smooth and shiny. Whisk in the flour mixture just until blended. Spread the batter evenly in the prepared pan. Bake until set, about 30 minutes. Let cool completely on a rack.
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.
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.
SPICY CHERRY BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13-by-9-inch baking dish.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and vanilla extract. Beat in the eggs, one at a time, until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to get any butter that might have gotten stuck.
- In a separate bowl sift together the flour, cocoa powder, cayenne, salt and cinnamon.
- Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined, but avoid over-mixing. Gently fold in the cherries and chocolate chips using a rubber spatula. Pour the batter into the baking dish and use the spatula to level the top of the batter.
- Bake until the brownies are set and a toothpick stuck in the center comes out clean, 35 to 40 minutes. Remove the brownies to a cooling rack, and cool completely before serving.
SPEEDY BROWNIES
Since you dump all the ingredients together for these brownies, they take very little time to prepare. There's no mistaking the homemade goodness of a freshly baked batch-they are rich and fudgy! -Diane Heier, Harwood, North Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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- Preheat the oven to 350 degrees F. Melt the butter and baking chocolate together in the microwave or over a double-boiler. Allow to cool. Whisk eggs, sugar and vanilla together. Then once the chocolate has cooled a little, whisk the egg mixture and chocolate together.
- Stir in the flour, coffee granules, salt, cinnamon and cayenne. Once the batter is well combined, add the chocolate chips. Grease a 9x13 inch baking dish. Pour the batter into the dish and bake for 35-40 minutes.
- Test the brownies with a toothpick—if it comes out mostly clean, take them out of the oven. The brownies continue to cook a little as they're cooling, but you don’t want them to be overcooked. Allow the brownies to cool completely. Cut into 24 squares. Clean the knife with a paper towel in between cuts to insure the edges are smooth.
- Mix 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and 1/4 teaspoon of cayenne pepper together. Using a sifter or small sieve, dust the brownies while they are still in the pan. Then carefully remove them with a spatula.
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