29 March 2014

Intense Cocoa & Chili Brownies

  • 140 g butter,
  • 150 g sugar (the original uses 250 g, with which you'll get IMO less of the intense chocolate taste),
  • 65 g cocoa powder,
  • 1/4 tsp salt,
  • 1/2 tsp vanilla extract,
  • 2 large eggs, cold,
  • 65 g all-purpose flour,
  • 1/2 tbsp chili powder (or up to taste),
  • 2/3 cup walnuts or pecans, chopped (optional).

  1. Preheat the oven to 165°C and line the bottom and sides of a 20×20 cm baking sheet (or a Ø18 cm cake springform) with parchment paper, leaving an overhang.
  2. Combine the butter, sugar, cocoa, and salt in a double boiler and melt while stirring occasionaly.
  3. Stir in the chili while tasting to get the amount of heat just right.
  4. When melted, remove the inner bowl, set aside, and let cool until only warm and not hot.
  5. Stir in the vanilla extract.
  6. Add eggs, one at a time, stirring vigorously after each,
  7. When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.
  8. Stir in the nuts, if using.
  9. Spread evenly in the lined pan.
  10. Bake until a toothpick emerges from the centre only slightly moist with batter, 25 minutes works for me. [NOTE: 25 minutes in a pre-heated oven was too much last time, rather try 20 minutes]

Source: http://smittenkitchen.com/blog/2010/01/best-cocoa-brownies/

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