Spicy Chili-Chocolate Brownies

Rich, fudgy brownies with a bold kick of chili and dark chocolate, finished with a glossy chocolate topping and a candied chili pepper. A striking dessert for anyone who loves a little sweet heat.

Prep Time 20

Cook Time 50

Total Time 1 10

Choose Serving Size 8 -10 brownies

Ingredients

200 g chili chocolate replace with dark chocolate if you can't find it, and simply add more chili to the recipe
150 g dark chocolate
250 g butter salted
5 eggs
200 g white sugar
100 g brown sugar
¼ teaspoon chili powder
200 g flour

For decoration:

8 mini chili peppers
100 g white sugar
100 ml water

Topping:

300 g dark chocolate
½ teaspoon chili powder

Instructions

For decoration: In a saucepan over medium heat, combine the sugar and water. Bring it to a boil and stir until it forms a syrup. Add the mini chili peppers to the syrup, reduce the heat to low, and let them simmer for 5-7 minutes. Remove the peppers from the syrup and allow them to cool, then store them in the refrigerator until needed.
For the brownies: Preheat the oven to 180°C. In a bowl, combine the chili chocolate, dark chocolate, and butter. Melt the mixture using the bain-marie method or in the microwave.
In another bowl, beat the eggs with the white and brown sugar until creamy and frothy. Add the melted chocolate and mix well. Gradually add the flour and chili powder, gently folding until the batter is well combined.
Pour the batter into a greased baking tray and bake in the preheated oven for 30-40 minutes. Once baked, remove the brownies from the oven and let them cool.
Prepare the topping by melting the dark chocolate with the chili powder using the bain-marie method. Once the brownies are completely cooled, cut them into 8-10 round pieces using a cookie cutter. Cover each brownie with the melted chocolate and garnish with a candied mini chili pepper.

Notes