Chile chocolate Brownies are spicy and sweet and VERY popular in Texas. Big kids relish the peppery taste. Why not try them after your fahita or chili main course? oh… be sure to watch the video to discover why they are good for your health!
Ingredients

1. 3/4 cup all-purpose flour, plus additional for the pan
2. 1/4 cup plus 1 tbl. pure chili powder
3. 1 tsp. baking powder
4. 1 tsp. salt
5. 12 tbl. (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature
6. 5 oz. bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
7. 5 oz. unsweetened chocolate, chopped
8. 1-1/4 cups sugar
9. 3 large eggs, at room temperature

Let’s Cook

1. Position the rack in the lower third of the oven.
2.  Preheat the oven to 350°F.
3. Butter and flour a 9×13-inch baking pan; set it aside.
4. In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined. Set aside.
5. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted.
6. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
7. Transfer to a large bowl and allow to cool for 10 minutes.
8. Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer.
9.  Beat in the eggs until well incorporated.
10. With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat.
11. Spoon the batter into the prepared pan, spreading it gently to the corners.
12. Bake for 20 minutes or until a toothpick or cake tester comes out with a few moist crumbs attached.
13. Set the pan on a wire rack to cool for at least 30 minutes.
14. Cut the brownies into 24 pieces while they’re still in the pan.
15. Carefully remove the chili brownies with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days.
16. The chili brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.

Chili Chocolate Brownies are delicious and a break from the regular brownie…go on give em a try!

Here is another spicy brownie recipe we have found for those pushed for time…

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