Spiced Pepper Chocolate Brownies

Serves 9 · 20 min prep · 30 min cook

Ingredients

• 3/4 cup unsalted butter
• 8 oz semisweet 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
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1 1/2 tsp ancho chile powder
• 1/4 tsp cayenne pepper
• 1/3 cup roasted red bell pepper, finely pureed
• 1/2 cup dark chocolate chunks

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides for easy lifting, and lightly grease the paper.
2. 2Melt the butter and semisweet chocolate chips together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and glossy. Remove from heat and let cool 3 minutes so it is warm, not scorching.
3. 3Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully dissolved and the mixture looks thick and shiny.
4. 4Beat in the eggs one at a time, mixing well after each addition until the batter becomes silky. Stir in the vanilla extract and the roasted red bell pepper puree until evenly blended; the puree should disappear into a deep mahogany batter.
5. 5In a separate bowl, whisk together the flour, cocoa powder, salt, cinnamon, ancho chile powder, and cayenne until no streaks remain.
6. 6Fold the dry mixture into the wet chocolate batter with a spatula just until no flour pockets remain; do not overmix. Fold in the dark chocolate chunks.
7. 7Scrape the batter into the prepared pan and smooth the top. Bake 28 to 32 minutes, until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
8. 8Cool completely in the pan on a wire rack at least 1 hour. Lift out using the parchment, cut into 9 squares, and serve. The chile heat blooms as the brownies cool.