Bakeds Spicy Brownie Food

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

SPICY BROWNIES

Steps:

• Preheat oven to 350; prepare 9x9-inch or 9x13-inch baking pan with butter or butter flavored non-stick cooking spray.
• Cream butter with mixer; margarine or spreads are not recommended.
• Add sugar and red pepper to the butter; cream with mixer until fluffy.
• Using a wooden spoon, stir in vanilla, almond extract, and eggs until just combined; do not overbeat; do not use mixer; overbeating results in brownies that rise too much during baking, and then fall as they cool.
• If spicier brownies are desired, add jalapenos.
• In a separate bowl, combine the flour, cocoa, cinnamon, and salt; adding ingredients separately to butter mixture can result in overbeating.
• Gently stir the dry ingredients into butter mixture; if desired add chocolate chips to the butter mixture with the dry ingredients; stir until combined.
• Spread mixture into prepared pan; if desired, evenly spread walnut pieces over the top of the batter.
• For a 9x9-inch pan, bake on center rack for 35 to 40 minutes; for a 9x13-inch pan, bake on center rack for 30 to 35 minutes.
• Cool on a wire rack and cut into squares.

SPICY CINNAMON HOT COCOA BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with gluten-free cooking spray.
• For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl. Reserve the remaining flour blend for another use.
• For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl. In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
• Whisk the eggs into the chocolate mixture until the batter is smooth and shiny. Whisk in the flour mixture just until blended. Spread the batter evenly in the prepared pan. Bake until set, about 30 minutes. Let cool completely on a rack.

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

AARON SANCHEZ'S MEXICAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
• Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
• Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

HOT AND SPICY BROWNIES

Steps:

• Preheat the oven to 325 degrees F.
• Melt the chocolate and the butter together in a double boiler or in a bowl set over a pan of simmering water. Remove from the heat and whisk in the sugar, then eggs, vanilla, salt, and chopped peppers. Sift in the flour and five-spice powder and mix until incorporated. Pour into mini muffin pans and bake for about 15 minutes.
• Alternately, you can pour the batter into a greased 8 by 8-inch pan and bake for about 30 minutes.

BAKED SPICY BROWNIES

Steps:

• Preheat the oven to 350°F. Butter the sides and bottom of a glass or light-colored metal 8x8-inch pan.
• In a medium bowl, whisk together the flour, salt, cocoa powder, chili powder, and cinnamon.
• Use a double boiler, or configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place the chocolate and butter in the bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined and remove the bowl from the pan. Let stand until room temperature, about 20 minutes.
• Add the eggs to the chocolate-butter mixture and whisk until just combined. Add the vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
• Sprinkle the flour-cocoa mixture over the chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
• Pour the batter into the greased pan and smooth the top with the spatula. Bake for 25 to 30 minutes; the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
• Cool brownies completely before cutting and serving.

BAKED'S SPICY BROWNIE

Steps:

• Preheat oven to 350 degrees. Butter sides and bottom of a glass or light-colored metal 8" x 8" pan.
• In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.
• Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off heat, but keep bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.
• Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
• Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
• Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely before cutting and serving.

THE BAKED SPICY BROWNIE

Steps:

• Preheat oven to 350. Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
• Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
• Melt chocolate and butter (either in the microwave or on top of a double boiler). Whisk in both sugars. Let stand until room temp, about 20 minutes.
• Add eggs; whisk to combine. Add vanilla and ginger; whisk again. Don't overbeat if you want fudgey brownies.
• Sprinkle flour-cocoa mixture over the chocolate mixture. Using a spatula (not the whisk!) fold the dry into the wet until there is just a trace amount of the flour mixture visible.
• Pour batter into pan and smooth top. Bake for 27-30 minutes until toothpick inserted in the center comes out with a few moist crumbs. Cool completely before cutting and serving.

SPICY BROWNIES!

Steps:

• Preheat the oven to 350 degrees Farenheit.
• Grease an 8 inch sqare pan, if not using a nonstick pan.
• In a small mixing bowl, sift together the ground chocolate, flour, baking powder, salt, cinnamon, & cayenne. Set aside.
• In a medium mixing bowl, combine the eggs, sugar, & vanilla extract. Add the melted butter.
• Gradually add the dry ingredients to the egg mixture, about 1/4 at a time, until combined.
• Stir in the chocolate chips & nuts (optional).
• Spread the batter evenly into the pan (the batter is pretty thick).
• Bake for 25 to 30 minutes.
• Cool the pan on a wire rack before cutting into squares.

THE BAKED BROWNIE

Steps:

• Preheat oven to 350 degrees.
• Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
• In a medium bowl, whisk together the flour, the salt, and cocoa powder.
• Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
• Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
• Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
• Cool the brownies completely before cutting and serving.