Salted Fudgy Chile Brownies

Another cookbook due back at the library, another brownie recipe to try.  Unlike my continued search for the perfect chocolate chip cookie, I’ve already found my perfect brownies, but that doesn’t mean that I’m not up for exploring other interesting or more economical options.  (My faves take 11 oz of dark chocolate, which makes them a special occasion exclusive).  These brownies – salted & spiked with cayenne – are definitely interesting, and with just 3 oz of chocolate and no cream cheese in sight, they’re better on the budget than my favourites or the  cheesecake brownies.

These brownies could make for a crowd-pleasing compromise, too.  Some friends are salt fiends, some have sweet teeth, and we all have that friend who puts Sriracha sauce on everything.  These brownies have something for everyone (except the gluten-free or calorie-counting crowd… they will still be out of luck).  You notice the cayenne – it leaves a buzz on your lips & tongue – but you could amp it up to make a stronger impression, opt out entirely if you’re not into hot spices, or swap it for some freshly ground pepper if you’d prefer a milder kick.

[Note: I ran out of parchment paper so buttered tinfoil instead.  I forgot the extra 2 tbsp of butter in the batter.  The finished product turned out just fine.]

Salted Fudgy Chile Brownies

from Cook This Now


1 cup + 2 tbsp butter
3 oz unsweetened chocolate, chopped
1.5 cups flour
1/2 tsp kosher salt
1/8 tsp cayenne
1/2 cup + 1 tbsp cocoa powder
2.5 cups sugar
3 eggs, lightly beaten
1 tbsp vanilla


1.  In a double boiler over simmering water, melt butter with chopped chocolate, stirring.  When smooth, remove from heat and allow to cool slightly.

2.  In a medium bowl, mix flour with kosher salt & cayenne.  Set aside.

3.  In a large bowl, whisk melted butter/chocolate with cocoa powder & sugar.  Whisk in eggs & vanilla.  Fold in dry ingredients.

4.  Scrape batter into a parchment paper-lined 8×12 baking tin and smooth into an even layer.  Bake at 350 degrees for 25-30 minutes, or until the surface has set and the edges have begun to retract from the pan.  Cool completely before slicing.

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