Saturday, February 25, 2012
Packin' Heat - Chili/Chocolate Brownies
Friends were stopping by, on their way to play a music gig in IND and I needed a little something to serve, a sweet treat, quick but not boring. You can't go wrong with something that involves dark chocolate, coffee, chili AND cinnamon.
Take your favorite fudge brownie recipe but this time add a splash of brewed espresso and a pinch of both cinnamon and cayenne pepper to the batter. If you use a box mix, replace all of the water called for with brewed coffee or espresso and add the spices. Now top with. . .
Chili/Chocolate Hot Fudge Sauce
Four ounces Dark semi sweet chocolate with Chilis (I used a 3.5 ounce Lindt bar plus the corner off a second one)
1/3 cup white sugar
1/8 teaspoon salt
1 tablespoon unsalted butter
3/4 cup plus 3 Tablespoons heavy cream (total is slightly less than a cup).
1/2 teaspoon Mexican Vanilla (I use Penzey's).
Break chocolate into pieces and cook in the microwave in a glass bowl (high setting) for one and a half minutes, stirring every 30 seconds, until almost melted. Transfer to a heavy-bottomed saucepan over low heat on the stovetop and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through still on low heat, until thickened (do NOT bring to a boil). Remove from heat and stir in vanilla. Use to top brownies or save in the fridge to top ice cream.