Chile Brownies

READY IN: 1hr 50mins




  • Position oven rack in the lower third of oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
  • In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside.
  • Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
  • Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
  • Transfer to a big bowl and let cool for 10 minutes.
  • Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes.
  • Beat in eggs until well incorporated.
  • With a wooden spoon, stir in flour mixture just until incorporated; do not beat.
  • Spoon the batter into the prepared pan, spreading it gently to the corners.
  • Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes.
  • Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
  • Serve immediately or cool completely before covering with plastic wrap for storage at room temperature.
  • Variation: add one or more of the following spices with the chile powder: 1 ½ tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or.
  • Stir in 1 ¼ cups of any of the following mix-ins or 1 ¼ cups any combination of the following mix-ins, with the flour mixture—chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.