These homemade chocolate brownies have a kick! Ancho and chipotle chilies, freshly ground Sri Lankan Ceylon cinnamon bark and 62% cacao dark chocolate come together to form a truly ancient and enchanting brownie experience.
Ingredients
2 cups (12oz) Vosges Red Fire Chocolate Chips
1/2 cup (1 stick, 4oz) Butter, unsalted
1/2 cup (1 stick, 4oz) Butter, unsalted
3 tbsp Cacao Powder
3 Eggs
1 1/4 cup (8.8oz) of Organic Sugar
1 1/2 tsp Vanilla Extract
1 tsp Chili Powder, optional
3/4 tsp Baja Gold Salt
1 cup (4.2oz) Bread Flour (or All-Purpose Flour)
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Butter and flour a deep 8 inch diameter cake pan.
In a heavy bottomed, small saucepan on light heat, melt chocolate, butter and cacao powder stirring constantly until melted.
Remove from heat and add in vanilla extract, eggs, sugar, salt, and chili powder. Blend to combine, then add in flour.
Pour into pan and bake for 25 to 30 minutes, rotating pan midway.
Brownie is done when pressed and bounces back slightly.
Cool before cutting. Serve with vanilla ice cream.
Butter and flour a deep 8 inch diameter cake pan.
In a heavy bottomed, small saucepan on light heat, melt chocolate, butter and cacao powder stirring constantly until melted.
Remove from heat and add in vanilla extract, eggs, sugar, salt, and chili powder. Blend to combine, then add in flour.
Pour into pan and bake for 25 to 30 minutes, rotating pan midway.
Brownie is done when pressed and bounces back slightly.
Cool before cutting. Serve with vanilla ice cream.
