Best 3 Chile Brownies Recipes
Indulge in a tantalizing treat that combines the classic flavors of chocolate and chili in a harmonious symphony of sweet and spicy. These Chile Brownies are not just any ordinary dessert; they are a culinary masterpiece that elevates the brownie experience to new heights. Each bite offers a delightful contrast between the rich, fudgy chocolate and the subtle warmth of chili, creating a flavor profile that is both comforting and exciting.
This article presents a collection of irresistible Chile Brownie recipes that cater to diverse preferences and dietary restrictions. From traditional all-purpose flour brownies to gluten-free and vegan variations, there's a perfect recipe for every brownie enthusiast. Whether you're a fan of gooey centers, crispy edges, or a combination of both, these recipes deliver the ultimate brownie satisfaction. With detailed instructions and helpful tips, you'll be able to create these delectable treats with ease, impressing your friends and family with your baking prowess.
CHILE BROWNIES
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
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
CHILE BROWNIES
Brownies with a peppery kick. Be sure to use pure chile powder, the kind made from only ground chiles (ancho). Conventional chili powder, sold in most grocery stores, contains oregano and cumin-would not be suitable for this recipe. Pure chile powder is found in gourmet grocery stores and Latino/Mexican markets and specialty online spice stores.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h50m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Position oven rack in the lower third of oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
- In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside.
- Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer to a big bowl and let cool for 10 minutes.
- Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes.
- Beat in eggs until well incorporated.
- With a wooden spoon, stir in flour mixture just until incorporated; do not beat.
- Spoon the batter into the prepared pan, spreading it gently to the corners.
- Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes.
- Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
- Serve immediately or cool completely before covering with plastic wrap for storage at room temperature.
- Variation: add one or more of the following spices with the chile powder: 1 ½ tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or.
- Stir in 1 ¼ cups of any of the following mix-ins or 1 ¼ cups any combination of the following mix-ins, with the flour mixture-chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.
SWEET CHILE BROWNIES
Steps:
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan.
- Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar.
Tips:
- Use high-quality chocolate. The type of chocolate you use will greatly affect the flavor of your brownies. Look for a chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing the batter will make the brownies tough. Stir just until the ingredients are combined.
- Bake the brownies in a preheated oven. This will help to ensure that they bake evenly.
- Don't overbake the brownies. Overbaked brownies will be dry and crumbly. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.
Conclusion:
Chile brownies are a delicious and easy-to-make treat. With just a few simple ingredients, you can create a batch of brownies that are sure to satisfy your sweet tooth. Whether you enjoy them warm and gooey or chilled and firm, chile brownies are the perfect dessert for any occasion.
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