Prep 15 mins
Cook 35 mins
These brownies have a little extra bite to them, enough to make the sweetness interesting.
- 3⁄4 cup butter
- 2 cups sugar
- 3⁄4 teaspoon ground red pepper
- 1 finely chopped sauteed jalapeno (optional)
- 4 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1 cup flour
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup chocolate chips (optional)
- 1⁄2 cup chopped walnuts (optional)
- 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.
Maybe a five-star review borders on effusive, but I'm still basking in the afterglow of just having eaten one of these ridiculously good brownies. I'm not willing just yet to say these are the best brownies I've ever had, but they might just be. The spiciness -- I used the sauteed jalapenos as well as the red pepper -- sets in with the perfect speed. A glass of cold milk is an even better chaser to a brownie when its chocolatey richness mingles with a slight, pleasant burn. I made these for friends to take to a port-tasting dinner and I can only imagine how well the two will complement each other. I'll be making these as often as I can find an excuse/occasion. Thank you so much for posting the recipe.
Great recipe. I liked the contrast of peppers and sweetness. Will definately make again! Thanks Muffie!
Instead of the peppers, I added about a tsp each of Cardamom, Ginger & Nutmeg. Turned out wonderful! I made these for my Graduation a while back and they were gone in no time! Everyone loved them!