Indulge in the tantalizing harmony of sweet and savory with our exceptional Sweet Chile Brownies. These delectable treats are a symphony of flavors, beckoning you with their irresistible aroma and captivating presentation. Each bite offers a perfect balance of sweet and spicy, with a fudgy, brownie base complemented by a zesty-sweet chile glaze.
This article presents a collection of two distinct yet equally delectable Sweet Chile Brownie recipes. The first recipe introduces the classic Sweet Chile Brownies, where a rich chocolate brownie batter is elevated with the addition of a vibrant chile glaze, creating a harmonious fusion of flavors. For those seeking a gluten-free alternative, the second recipe offers a delightful Gluten-Free Sweet Chile Brownies variation, showcasing how culinary creativity can cater to dietary preferences without compromising on taste. Both recipes provide step-by-step instructions, ensuring that bakers of all skill levels can effortlessly recreate these exceptional treats in their own kitchens.
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.
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
CLASSIC GHIRARDELLI CHOCOLATE BROWNIES
Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
- Chop the semi-sweet chocolate baking bar into 1-inch pieces.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
- Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
- In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g
FUDGY, SPICY CINNAMON CHILE BROWNIES RECIPE
[Photograph: Andrew M. H. Alexander] This is a pretty classic brownie approach, but these are anything but boring. I've modified the classic (and well-loved) Baker's One Bowl recipe to produce a firmer slice with a stronger chocolate flavor, which, while...
Provided by Max Falkowitz
Yield 25 brownies
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F. In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chile, cinnamon, and salt, stirring occasionally. Set aside to cool.
- Line a 9" x 9" metal baking pan with parchment paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.
- In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.
- Using the parchment or foil lip, remove the brownies from the pan and cool completely. To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature. Slice into 9 large, 16 medium, or 25 small squares, and serve. This Recipe Appears In Spice Hunting: Pairing Chilies and Chocolate
MEXICAN BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with cooking spray. Put a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts, then remove from the heat and let cool a bit.
- In a large bowl add the sugar, eggs, and vanilla. Mix until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa powder, pumpkin pie spice and chili powder. Add to the egg mixture and stir well until everything is combined. Add the remaining oil and mix with an electric hand mixer until smooth. Stir in the melted chocolate and mix well. Pour into the prepared pan and bake until a toothpick comes out clean when inserted into the brownie, about 30 to 35 minutes. Cool and dust with powdered sugar before serving.
CHOCOLATE MOCHA-ICED BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
- Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
- For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
- Ice brownies and cut into squares.
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.
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
ANCHO CHILI BROWNIES
Rich delicous brownies with a subtle hint of spice. Note: Use only ANCHO CHILI powder as it is a smokey slightly spicy chili powder!
Provided by Galley Wench
Categories Bar Cookie
Time 50m
Yield 8-10 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Lightly grease a 8 x 8 pan.
- Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add melted butter.
- Sift ground chocolate with flour, baking powder, and salt.
- Stir into egg mixture; add nuts.
- Stir in chips. Spread into greased pan.
- Bake 20 to 30 minutes.
- For chewy brownies, use 8" pan and shorter baking time.
- For cake-like brownies, use 9" pan and longer baking time.
- Cut into squares.
Tips:
- Use a high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
- Don't overmix the batter. Overmixing will make the brownies tough.
- Bake the brownies 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 them to hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Conclusion:
Sweet chile brownies are a delicious and easy-to-make treat that are perfect for any occasion. They are fudgy, chewy, and have a hint of spice from the chile powder. These brownies are sure to be a hit with everyone who tries them.
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