Spicy Chocolate Truffle Brownie

These spicy chocolate truffle brownies are rich, rich and fudgy, with a subtle heat behind the throat and a small kick from the completely addictive cayenne pepper. This recipe produces about 12-16 brownies.

The inspiration for these spicy brownies came from the chocolate bar.

When shopping through the target aisle of items sending care packages for my sister in North Carolina, I swipe through a bar of chili-infused chocolate. When I got home, I was totally thinking about whether I should buy a bar, send her, and “forget” it to keep it my greedy-thin chocolate self I was hoping for it. In the end, I did the right thing and shipped it out.

But if these subtly spicy and creepy chocolate brownies were the result, how do you get mad at it?

You need to make these spicy chocolate truffle brownies:

Bittersweet chocolate salt-free butter eggs, room temperature granulated sugar dark sugar unbleached all-purpose flour-free cocoa powder, dust with cayenne pepper baking powder salt

Preheat the oven to 350°F (or 180°C) and arrange 9×9 baking pans. Next, pray with a non-stick baking spray.

Add 8 ounces of chopped bittersweet chocolate and one stick (1/2 cup) of unsalted butter to a pan.

It may melt slowly and stir.

Meanwhile, a mesh strainer set on a medium bowl, 1-1/4 cups of unbleached all-purpose flour, 1/3 cup of unsweetened cocoa, 3/4 cup of ground cayenne pepper, tsp 1/2 baking powder, 1/2 tsp thin salt.

The dried ingredients were sieved into the bowl below. I’ll save it after that.

To the butter and chocolate mixture, add 1 tablespoon of white sugar and 3/4 cup of dark brown sugar.

Use a rubber spatula to stir until incorporated.

Next, add 1 teaspoon of vanilla and add one egg at a time, stirring well after each egg.

*Wait until the chocolate cools a little and the eggs are rounded around room temperature.

The mixture should be thick. And glossy.

Next, add 1/3 of the flour/cocoa mixture at a time to the chocolate mixture.

Mix until combined, repeat until all the dry ingredients are incorporated.

I wish I could smell this.

Transfer the brownie batter to the prepared bread.

The batter was spread out with an offset spatula and baked in a preheated oven for about 30 minutes for fuzzy brownies. If you are using 8×8 bread, you may need to bake for 35 minutes. But as I always say, all ovens are different. Check the brownies with a toothpick or skewer. It is done when the skewer comes out for trace batters (for Fudgy Brownies) or clean or for more brownies.

Bake to your liking. Remove brownies from the pan and then remove and cook for 20 minutes before completing the wire rack cooling. Let it cool completely.

Next, sprinkle with the reserved cocoa powder.

Finally, cut into 12-16 squares.

Describe these brownies is fairly easy. The brownies themselves are fudgey (I always bake so I’m intentionally hoping). It is when you swallow, as your salivary glands enjoy the goodness of chocolatty… you feel a little warmth behind your throat. That’s a bit remarkable. That’s one thing you don’t think tastes good until you try it, what I feel about avocado frosting sounds a bit glossy, but I’m sure it’s tasty!

How to store your homemade brownies:

Store in airtight containers, or individually wrap in plastic wrap, keep at room temperature or refrigerate.

Can I freeze my homemade brownies?

yes! Wrap the brownies individually in plastic wrap and foil them. Store in a resealable bag or container with a lid.

How long does homemade brownies last?

When stored properly, homemade brownies can last at room temperature for 3-4 days. Refrigerate and it can last up to a week. Frozen brownies last up to 3 months.

enjoy! And let me know if you try this spicy chocolate truffle brownie recipe! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on July 21, 2011 and updated with clear and concise instructions, new photos and useful information.