Best Dark Chocolate Cayenne Brownies Recipes

MEXICAN BROWNIES

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.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

DARK CHOCOLATE CAYENNE BROWNIES

Steps:

• Preheat the oven to 330 degrees Fahrenheit. Butter a 9x9 square brownie tin and dust with flour or cocoa butter to make getting the brownies out a lot easier.
• Combine the butter and chocolate in a metal bowl placed over simmering water and stir occasionally (this is to easily melt the butter and chocolate, but to prevent the chocolate from overheating. Keep the chocolate and butter mixture over the water throughout the process to make the chocolate easier to work with.)
• Combine the cayenne and the granulated and brown sugar together in a separate bowl, and add to the butter/chocolate mixture.
• Lightly beat the eggs and vanilla together in a separate bowl and add to the melted chocolate. Stir in until the egg disappears--this will take a bit.
• Add the flour to the mixture and stir in until smooth.
• Pour the batter into the buttered brownie tin and spread with a spatula to create a uniform top.
• Bake the brownies for 40 minutes, pulling out when a toothpick inserted into the center of the brownies comes out with a bit of batter and a few crumbs--the brownies will fully set as they cool.
• Optional: dust with a nice finishing salt (I prefer Fleur del Sel).