Spiced Chile Chocolate Brownies

Serves 9 · 20 min prep · 30 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 38g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3/4 cup unsalted butter
• 8 oz dark chocolate chips
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp ancho chile powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 fresh jalapeño, seeded and minced
• 1/2 tsp flaky sea salt for topping

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment so the brownies release cleanly.
2. 2Melt the butter and dark chocolate chips together in a medium heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and glossy. Remove from heat and let cool 3 to 4 minutes so the mixture is warm, not scorching.
3. 3Whisk the granulated sugar and light brown sugar into the melted chocolate until fully dissolved and the mixture looks thick and shiny. Add the eggs one at a time, whisking vigorously after each addition until the batter ribbons off the whisk.
4. 4Stir in the vanilla extract and the minced jalapeño until evenly distributed; the chile should perfume the batter without dominating yet.
5. 5In a separate bowl, whisk together the flour, cocoa powder, ancho chile powder, cayenne, cinnamon, and fine sea salt until no streaks remain.
6. 6Fold the dry mixture into the chocolate batter with a spatula just until no dry pockets remain; stop as soon as the batter is uniform so the brownies stay fudgy.
7. 7Scrape the batter into the prepared pan and smooth the top. Sprinkle flaky sea salt evenly over the surface.
8. 8Bake on the center rack for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should look slightly crackled and matte.
9. 9Cool completely in the pan on a wire rack for at least 1 hour, then lift out using the parchment and cut into 9 squares. Serve at room temperature for the best fudgy texture and gentle chile warmth.