Why it works
- A generous amount of butter keeps the brownies tender and gives them their rich flavor.
- A combination of ground chili and cinnamon gives the dessert a warm kick of spice.
This is a pretty classic brownie approach, but these are anything but boring. I modified the classic (and popular) Baker’s One Bowl recipe to create a firmer slice with a stronger chocolate flavor. Although these brownies are tender thanks to plenty of butter, they are not greasy. They’re definitely sweet—sugar helps create a deliciously chewy crust—but a little salt and lots of spices balance them out. Fudgy Brownie Fans: This is for you.
I’m a firm believer that a brownie isn’t a flourless chocolate cake, so this recipe is as much about texture and butter as it is about chocolate. But brownies also offer excellent opportunities to mix chilies and chocolate. I used a chocolate with the flavor profile of roasted coffee, something deep, rich and almost smoky. Because it’s diluted in a sweet batter, a chili that complements its roasted flavors is somewhat lost. Instead, I opted for something to contrast the heaviness of the dark chocolate and went with a light, oily, and tart chili: guajillo.
You can buy them in any Mexican market and increasingly in many mainstream markets; They are sometimes referred to as New Mexico chiles. Aleppo is another great chili for this, although it’s a little too light and I find it lacks some of the peppery intensity of the guajillo. As for cinnamon, fresh and spicy “Saigon cinnamon” is best; It rounds out the flavor of this brownie and makes it what I know as an all-time favorite dessert.
Serious Eats / Deli Studios
October 2020
Meet the fudgy, fiery brownie that will win over any chocolate lover
Cooking mode
(keep screen awake)
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140 G (5 ounces) dark chocolate, at least 72 percent cocoa, finely chopped
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140 G unsalted butter (5 ounces; 10 tablespoon), plus more for greasing
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2 tablespoon ground guajillo or Aleppo Chile, see notes
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1 teaspoon ground cinnamon
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1/2 teaspoon Diamond crystal kosher salt; For table salt, use half the volume
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350 G granulated Sugar (um 12 1/4 ounces; 1 3/4 cups)
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3 large Eggs
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128 G All purpose Flour (4 ounces; 1 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, covering all sides with a 1-inch overhang on all sides. Grease lightly with butter; set aside.
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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.) Let cool slightly, about 5 minutes.
Serious Eats / Deli Studios
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Stir the sugar and eggs into the chocolate mixture and mix until smooth. Using a flexible spatula, fold in the flour until just combined and no dry bits remain. Scrape the batter into the baking pan and bake until the brownies feel firm 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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Allow to cool in the pan for 5 minutes. Using the parchment or foil overhang, lift the brownies and transfer them to a wire rack to cool completely, about 30 minutes. Slice and serve.
Serious Eats / Deli Studios
Special equipment
9 x 9 inch baking pan, parchment paper or foil, whisk, flexible spatula, wire rack
Notes
The chili can be ground using a mortar and pestle or a spice grinder.
Alternatively, chocolate can be melted in a heatproof bowl set over a pan of simmering water. The bowl should be large enough to fit the pot without touching the water; Stir occasionally until chocolate is melted, 6 to 8 minutes.
