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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Spicy Chewy Cayenne Spiced Brownies Ingredients:
2 oz unsweetened chocolate |
2 oz semi- sweet chocolate |
4 oz unsalted butter |
1 and a half cups of sugar(or less if you want it less sweet) |
1/4 tsp (or a dash) salt |
2 tsp vanilla extract |
2 room temp eggs (large) |
1 cup of white flour |
2 tbsp cocoa powder |
1/2 to 3/4 tbsp of cayenne pepper (or more if you are a heat freak) |
1/2 tbsp cinannmon |
dash or three of nutmeg (go easy on it, unless you love it) |
Directions:
1. 1, Preheat Oven to 350 F
2. 2. Butter an 8 inch square pan lined with parchment (wax) paper – then butter the paper (wax side should be facing up.)
3. 3. In a double boiler with simmering water melt the butter and chocolate (If you do not have a double boiler – use a saucepan with simmering water, and a bowl on top – the idea is to not burn the chocolate with direct heat.) Remove from heat, and cool slightly. (You do not want the chocolate to cook the eggs.)
4. 4. Add the sugar and vanilla.
5. 5. Mix in one egg at a time, stirring each time until blended.
6. 6. Add the flour and cocoa, and spices (premix the spices and cocoa so that they are evenly blended.) Beat until it is all mixed up and sticky as hell.
7. 7. Scrape, or spoon it in to the pan. Level it out. (If you like eat the leftover raw batter - be careful rawness is in there.)
8. 8. Bake until it is uniformly colored with no indentation, and a toothpick comes out almost clean (you want a few moist crumbs for it to be a chewy brownie.) Aprrox 30 to 40 minutes.
9. 9. Set the pan on a rack until it is cool enough to handle.
10. 10. Run a paring knife around the inside edge, and then insert the pan onto a clean flat surface, and peel off the wax paper completely. Flip the brownie back onto the rack (right side up now) and let it cool.
11. 11. Cut it up with a sharp knife – share (or don’t.)
12. 12. Have something ready to cool down the heat (a nice glass of milk or some nice porto)
13. 13. THE END!
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