28 March 2015

Recipe: Dark Chocolate Chili Brownies

Yesterday, I posted a recipe for Dark Chocolate Orange Brownies that I created for a scene in Rachel Harris' upcoming novel THE NATURAL HISTORY OF US. The recipe was so simple that it took no time at all to make. And because Aly (the main character in Rachel's first book from this series, THE FINE ART OF PRETENDING) is a talented chef who would certainly have more than one delicious brownie recipe up her sleeve, I had to create another one just for fun.

Dark Chocolate Chile Brownies
You will need:
Dark Chocolate Brownie Mix (1 box 13x9-inch size)
3-4 large red chile pods
2 squares unsweetened baking chocolate
2 eggs
1/2 c. oil
1/4 c. water
1/2 tsp. cayenne powder

Blend baking chocolate and chile pods (remove stems, but feel free to keep the seeds for a bit more of a kick ... or remove them if you want a bit less spice) in a blender or food processor. (Don't just let the blender run, or you'll get a paste. Instead, pulse it several times, until everything is broken up to a fine powder.)

Preheat oven to 350 degrees Fahrenheit and spray a 10x15-inch bar pan with nonstick cooking spray.

In a large bowl, mix chocolate / chile mixture with the brownie mix and cayenne pepper, until well-incorporated.

Add remaining ingredients and stir just until dry ingredients are moistened.

Spread evenly into greased bar pan. Bake for 20-25 minutes. Allow to cool 15-20 minutes before cutting.

Makes approximately 3 dozen brownies.

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