Chocolate Chili Bites

"Rich mini-brownies with a surprising bite. The recipe came from a neat French website - and it is delicious. Like bite size flourless chocolate cake and if you don't like hot stuff, leave the chili powder out."
photo by cpbaker photo by cpbaker
photo by cpbaker
Ready In:
1hr 5mins
60 pieces


  • 200 g butter (7 1/8 oz)
  • 200 g good quality unsweetened dark chocolate (7 1/8 oz)
  • 250 g sugar (8 7/8 oz)
  • 5 eggs
  • 1 tablespoon flour
  • 1 12 teaspoons chili powder (adjust to your taste and to the strength of your chili powder)


  • Pre-heat your oven to 400°F.
  • Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
  • Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
  • Let the mixture cool a little.
  • Add the eggs one by one, mixing well with the spoon after each addition.
  • Add a rounded tablespoon of flour and mix well.
  • Stir in the chili powder.
  • Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
  • Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

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  1. I had a gorgeous pound of organic unsweetened dark chocolate to use, and since I love the Chocolate and Zucchini blog, I just had to make these. I don't have any petit four molds, so I used a mini muffin tin. So easy to make, yet so rich and soooo good! I used Penzey's Hot powdered chili and it came through as a very subtle aftertaste, perfect with the chocolate. I followed the directions to a T, except my oven is a little hot, so I took them out after 7-8 min. Be patient when releasing them from the pan!



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