Fudgy Spicy Brownies

Adjust oven rack to middle position and preheat oven to 350°F. Line a 9- by 9-inch baking pan with two 9-inch wide strips of parchment paper or foil so that all sides are covered with a 1-inch overhang on all sides. Lightly grease with butter; set aside.

Step 2

In a large microwave-safe bowl, combine chocolate, butter, chile, cinnamon, and salt. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (See notes.) Set aside to cool slightly, about 5 minutes.

Step 3

Whisk sugar into chocolate mixture, followed by the eggs, whisking until smooth. Using a flexible spatula, fold in flour until just combined and no dry bits remain. Scrape batter into baking pan and bake until brownies are firm to the touch and a toothpick or cake tester inserted in the center comes out with a few moist crumbs attached, about 30 minutes.

Step 4

Let cool in pan for 5 minutes. Using the parchment or foil overhang, lift brownies and transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.

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Fudgy Spicy Brownies

By

Max Falkowitz

These fudgy brownies are anything but boring.

Yield

10

Time

2 hours 45 minutes

Rating

—

Ingredients

5 ounces high quality dark chocolate (at least 72 percent cacao), finely chopped

10 tablespoons (1 stick plus 2 tablespoons) butter, plus extra for greasing

2 tablespoons guajillo or aleppo chile, freshly ground

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 3/4 cups sugar

3 eggs

1 cup flour

Instructions

Step 1

Adjust oven rack to middle position and preheat oven to 350°F. Line a 9- by 9-inch baking pan with two 9-inch wide strips of parchment paper or foil so that all sides are covered with a 1-inch overhang on all sides. Lightly grease with butter; set aside.

Step 2

In a large microwave-safe bowl, combine chocolate, butter, chile, cinnamon, and salt. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (See notes.) Set aside to cool slightly, about 5 minutes.

Step 3

Whisk sugar into chocolate mixture, followed by the eggs, whisking until smooth. Using a flexible spatula, fold in flour until just combined and no dry bits remain. Scrape batter into baking pan and bake until brownies are firm to the touch and a toothpick or cake tester inserted in the center comes out with a few moist crumbs attached, about 30 minutes.

Step 4

Let cool in pan for 5 minutes. Using the parchment or foil overhang, lift brownies and transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.

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