Baked Spicy Brownies

Baked Spicy Brownies is a lacto ovo vegetarian recipe with 16 servings. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 189 calories. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of ancho chili powder, ground cinnamon, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. 113 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Recipe Girl. It is a cheap recipe for fans of American food. With a spoonacular score of 15%, this dish is not so amazing. Try Hot and Spicy Brownies, Spicy Cinnamon-Chocolate Brownies, and Spicy White Chocolate-Blueberry Brownies for similar recipes.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350°F. Butter the sides and bottom of a glass or light-colored metal 8x8-inch pan.2. In a medium bowl, whisk together the flour, salt, cocoa powder, chili powder, and cinnamon.3. Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in the bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.4. Add the eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.5. Sprinkle the flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.6. Pour the batter into the greased pan and smooth the top with the spatula. Bake for 25 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.7. Cool brownies completely before cutting and serving.

 

Step by step:

1. Preheat the oven to 350°F. Butter the sides and bottom of a glass or light-colored metal 8x8-inch pan.

2. In a medium bowl, whisk together the flour, salt, cocoa powder, chili powder, and cinnamon.

3. Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil).

4. Place chocolate and butter in the bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off the heat, but keep the bowl over the water and add both sugars.

5. Whisk until completely combined and remove bowl from pan.

6. Let stand until room temperature, about 20 minutes.

7. Add the eggs to chocolate-butter mixture and whisk until just combined.

8. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.

9. Sprinkle the flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.

10. Pour the batter into the greased pan and smooth the top with the spatula.

11. Bake for 25 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.

12. Cool brownies completely before cutting and serving.

Nutrition Information: