Best 7 Hot And Spicy Brownies Recipes

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Indulge in a tantalizing journey for your taste buds with our collection of hot and spicy brownies. These delectable treats are a unique blend of sweet and heat, sure to leave you craving more. From classic cayenne-infused brownies to adventurous chipotle and habanero variations, we have a recipe for every spice enthusiast. Each brownie recipe is carefully crafted to balance the warmth of chili peppers with the richness of chocolate, creating a harmonious symphony of flavors. Whether you prefer a subtle kick or an intense burst of heat, our recipes offer a range of spice levels to suit your preferences. Get ready to ignite your taste buds and embark on a culinary adventure with our hot and spicy brownies.

Let's cook with our recipes!

SPICY CINNAMON HOT COCOA BROWNIES



Spicy Cinnamon Hot Cocoa Brownies image

Provided by Silvana Nardone

Categories     dessert

Time 50m

Yield 16 brownies

Number Of Ingredients 15

Cooking spray
3 cups white rice flour
1 1/2 cups tapioca flour
3/4 cup potato starch
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 cup maple sugar powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons chocolate chips
1/3 cup canola oil
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper, or to taste
3 large eggs, at room temperature

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.

SPICY CINNAMON-CHOCOLATE BROWNIES



Spicy Cinnamon-Chocolate Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 24 brownies

Number Of Ingredients 11

Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 cup heavy cream, at room temperature
1 cup semisweet chocolate chips, such as Ghiradelli
1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsweetened cocoa powder
Ground cinnamon, for dusting

Steps:

  • For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
  • Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
  • For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
  • Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
  • Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

HOT CHOCOLATE BROWNIES



Hot Chocolate Brownies image

These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 24 brownies

Number Of Ingredients 11

Cooking spray
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
72 mini marshmallows

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
  • Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
  • Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

MEXICAN HOT CHOCOLATE BROWNIES



Mexican Hot Chocolate Brownies image

These cakey, smoky brownies are rich and spicy, thanks to cinnamon and cayenne pepper.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 24 brownies

Number Of Ingredients 14

Nonstick cooking spray
3 ancho chiles, seeds and stems removed
1 3/4 cups all-purpose flour (see Cook's Note)
3 tablespoons cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups light brown sugar
2 sticks unsalted butter, cut into cubes
6 ounces unsweetened chocolate, chopped
5 large eggs
2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
3/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped.
  • Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies.

AARON SANCHEZ'S MEXICAN BROWNIES



Aaron Sanchez's Mexican Brownies image

Provided by Aarón Sánchez

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 10

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

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.

MEXICAN BROWNIES



Mexican Brownies image

Rich and gooey chocolate brownies get a little extra kick from cayenne pepper. Serve warm with some fresh whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 6

1 box Betty Crocker™ Fudge Brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 teaspoon cayenne pepper
2 ounces dark or bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Prepare Betty Crocker Fudge Brownies as directed on box.
  • Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
  • Bake as directed.
  • Cut into squares and serve warm or at room temperature.

Nutrition Facts : ServingSize 1 Serving

BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the brownies will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the brownies dry.
  • Let the brownies cool completely before cutting them. This will help them to set and hold their shape.
  • Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.

Conclusion:

These hot and spicy brownies are a delicious and unique treat. They are perfect for parties or potlucks, or for a special dessert at home. With their rich chocolate flavor and spicy kick, these brownies are sure to be a hit with everyone who tries them.

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