Spicy Dark Chocolate Brownies

Ashley Manila

Spicy Dark Chocolate Brownies are thick, fudgy, and so flavorful!

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine Mexican

Servings 1 - 9x13 pan of brownies

Ingredients

1 and 1/4 cups all-purpose flour
3/4 teaspoon salt
1 and 1/4 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
2 tablespoons unsweetened cocoa powder
12 ounces dark chocolate, chopped (I used 60% dark chocolate)
1 cup unsalted butter (8 ounces), cut into small pieces
1 teaspoon instant espresso powder
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup light brown sugar, packed
5 large eggs, at room temperature

Instructions

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.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Notes

Recipe should be followed exactly as written for best results.

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Recipe by Ashley Manila at Baker by Nature: https://flow-hatch.live/spicy-dark-chocolate-brownies/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-39268":{"type":"food","name":"Spicy Dark Chocolate Brownies","slug":"wprm-spicy-dark-chocolate-brownies","image_url":"https:\/\/bakerbynature.com\/wp-content\/uploads\/2013\/04\/untitled-5-of-19.jpg","rating":{"count":0,"total":0,"average":0,"type":{"comment":0,"no_comment":0,"user":0},"user":0},"ingredients":[{"amount":"1","unit":"","name":"and 1\/4 cups all-purpose flour","notes":"","id":1628,"type":"ingredient","uid":0,"unit_systems":{"unit-system-1":{"amount":"1","unit":"","unitParsed":""}}},{"amount":"3\/4","unit":"teaspoon","name":"salt","notes":"","id":903,"type":"ingredient","uid":1,"unit_systems":{"unit-system-1":{"amount":"3\/4","unit":"teaspoon","unitParsed":"teaspoon"}}},{"amount":"1","unit":"","name":"and 1\/4 teaspoons cinnamon","notes":"","id":2658,"type":"ingredient","uid":2,"unit_systems":{"unit-system-1":{"amount":"1","unit":"","unitParsed":""}}},{"amount":"1\/2","unit":"teaspoon","name":"cayenne pepper","notes":"","id":1430,"type":"ingredient","uid":3,"unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"teaspoon","unitParsed":"teaspoon"}}},{"amount":"1\/4","unit":"teaspoon","name":"nutmeg","notes":"","id":1661,"type":"ingredient","uid":4,"unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"teaspoon","unitParsed":"teaspoon"}}},{"amount":"2","unit":"tablespoons","name":"unsweetened cocoa powder","notes":"","id":1791,"type":"ingredient","uid":5,"unit_systems":{"unit-system-1":{"amount":"2","unit":"tablespoons","unitParsed":"tablespoons"}}},{"amount":"12","unit":"ounces","name":"dark chocolate, chopped (I used 60% dark chocolate)","notes":"","id":2659,"type":"ingredient","uid":6,"unit_systems":{"unit-system-1":{"amount":"12","unit":"ounces","unitParsed":"ounces"}}},{"amount":"1","unit":"cup","name":"unsalted butter (8 ounces), cut into small pieces","notes":"","id":2660,"type":"ingredient","uid":7,"unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"amount":"1","unit":"teaspoon","name":"instant espresso powder","notes":"","id":2622,"type":"ingredient","uid":8,"unit_systems":{"unit-system-1":{"amount":"1","unit":"teaspoon","unitParsed":"teaspoon"}}},{"amount":"2","unit":"teaspoons","name":"vanilla extract","notes":"","id":912,"type":"ingredient","uid":9,"unit_systems":{"unit-system-1":{"amount":"2","unit":"teaspoons","unitParsed":"teaspoons"}}},{"amount":"1","unit":"cup","name":"granulated sugar","notes":"","id":989,"type":"ingredient","uid":10,"unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"amount":"1","unit":"cup","name":"light brown sugar, packed","notes":"","id":1007,"type":"ingredient","uid":11,"unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"amount":"5","unit":"","name":"large eggs, at room temperature","notes":"","id":925,"type":"ingredient","uid":12,"unit_systems":{"unit-system-1":{"amount":"5","unit":"","unitParsed":""}}}],"originalServings":"1","originalServingsParsed":1,"currentServings":"1","currentServingsParsed":1,"currentServingsFormatted":"1","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"favorite":false,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0}}}