why it works
- Adequate amount of butter keeps the brownies tender and gives them rich flavor.
- The mixture of ground chilli and cinnamon gives a warming feeling to the dessert.
This is a very classic brownie approach, but it’s anything but boring. I’ve modified the classic (and well-loved) Baker’s One Bowl recipe to produce a stronger slice with stronger chocolate flavor. Despite being softened with ample butter, these brownies are not sticky. They’re definitely sweet – the sugar helps create fantastic chewy layers – but some salt and lots of spice balance them out. Fudgy brownie fans: this one’s for you.
I’m a firm believer that a brownie is not a flourless chocolate cake, so this recipe is as much about the texture and butter as it is about the chocolate. But brownies also provide a great opportunity to combine chili and chocolate. I used roasted coffee flavored chocolate, which was somewhat deep, rich and almost smoky. Since it is diluted in a sweet solution, a chili that is full of its savory flavors will lose a bit. Instead, I chose something to contrast the heaviness of dark chocolate and a bright, oily and acidic chile: guajillo.
You can buy them at any Mexican market, and increasingly, at many mainstream markets; They are sometimes labeled as New Mexico chiles. aleppo Another great chile for this, though it’s a little too bright and I miss some of the guajillo chili. As far as cinnamon goes, fresh and spicy “Saigon cinnamon” is the best; This enhances the flavor of this brownie, making it the closest thing to a universally loved dessert.
Serious Eats/Deli Studios
October 2020
Meet the fudgy, tangy brownie that will win over every chocolate lover
cook mode
(keep screen awake)
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140 Yes ,5 ounce) dark chocolate, At least 72 percent cocoa, finely chopped
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140 Yes unsalted butter ,5 ounce, 10 tablespoons), as well as much more for greasing
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2 tablespoons ground guajillo or aleppo Chile, see notes
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1 small spoon ground cinnamon
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1/2 small spoon diamond crystal kosher saltFor table salt, use half the recommended amount
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350 Yes grainy Sugar (About this 12 1/4 ounce, 1 3/4 cup,
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3 Big eggs
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128 Yes all purpose Flour ,4 ounce1 cup Flour
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Adjust oven rack to middle position and preheat oven to 350°F. Line a 9 by 9-inch baking pan with two 9-inch-wide strips of parchment paper or foil so that all sides are covered with a 1-inch overhang. Lightly grease with butter; Cancel.
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In a large microwave-safe bowl, combine chocolate, butter, chili, cinnamon, and salt. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (See Notes.) Set aside to cool slightly, about 5 minutes.
Serious Eats/Deli Studios
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Add the sugar to the chocolate mixture, followed by the eggs, beating until smooth. Using a flexible spatula, mix in the flour until completely combined and no dry pieces remain. Pour the batter into the baking pan and bake until the brownies are firm to the touch and a toothpick or cake tester inserted into the center comes out with a few moist crumbs, about 30 minutes.
Serious Eats/Deli Studios
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Let it cool in the pan for 5 minutes. Using the parchment or foil overhang, lift the brownies and place on a wire rack to cool completely, about 30 minutes. Cut and serve.
Serious Eats/Deli Studios
special equipment
9 by 9-inch baking pan, parchment paper or foil, whisk, flexible spatula, wire rack
notes
Chillies can be ground using a mortar and pestle or a spice grinder.
Alternatively, the chocolate can be melted in a heat-proof bowl set over a saucepan of simmering water. The bowl should be large enough to fit the saucepan without touching the water; Continue stirring occasionally until chocolate is melted, 6 to 8 minutes.
