Breaking News Bar
posted: 3/26/2014 6:01 AM

Cinnamon Chile Brownies

hello
Success - Article sent! close
  • Cinnamon and cayenne pepper perk up chocolate brownies; the sweet ganache frosting counteracts the heat.

      Cinnamon and cayenne pepper perk up chocolate brownies; the sweet ganache frosting counteracts the heat.
    Thinkstock

 

2 sticks (1 cup) unsalted butter, plus more for greasing

2 cups sugar

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

4 large eggs

2 teaspoons vanilla extract

⅔ cup unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper

½ teaspoon kosher salt

½ teaspoon baking powder

1 cup semisweet chocolate chips

Ganache frosting

2 cups heavy cream

2 cups semisweet chocolate chips

Heat 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 sprinkle with chocolate chips. Bake until a toothpick inserted in the middle comes out fudgy, 20-25 minutes. Cool in the pan on a rack.

For the frosting: Bring cream to a simmer in saucepan. Remove from heat and pour over chocolate, stirring until chocolate is melted and smooth. Allow to cool slightly. Spread ganache evenly over cooled brownies. Chill until ganache sets.

Use parchment paper to lift brownies from pan and cut into 1½-by-2-inch bars. Store in an airtight contained in the refrigerator. Allow to sit at room temperature for a short time before serving.

Serves 36.

Cook's note: For a quick version, use your favorite fudge brownie mix adding ingredients as directed plus 1 teaspoon cinnamon, ½ teaspoon cayenne pepper and 1 cup chocolate chips. Bake as directed on package and top with ganache.

Adapted from chef Aaron Sanchez on FoodNetwork.com

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here