These Baked Spicy Brownies are an interesting (delicious) brownie recipe with a good addition of spices.
All brownies are baked, but there’s a reason that these are called, Baked Spicy Brownies. This recipe originated from the “Baked” bakery in New York City. It’s actually a recipe from their cookbook: Baked: New Frontiers in Baking. It’s a really different brownie recipe, for sure. They’re wonderful, fudgy brownies with some interesting flavors added in!
How to make Baked Spicy Brownies:
The complete, printable recipe is at the end of this post.
Whisk together the dry ingredients in a bowl. In a double boiler, melt the chocolate and butter together. Whisk in the sugars, and then let the mixture cool a bit.
Add eggs, vanilla extract and fresh ginger, and whisk to combine. Fold in the dry ingredients.
How to make a double boiler if you don’t have one:
Fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil. Add your ingredients to the metal bowl.
Scrape the batter into an 8×8-inch square pan. Bake for 25 to 30 minutes.
In true RecipeGirl fashion, I chill the pan of brownies before cutting (I’m always obsessed with getting those nice, clean cuts). When I made these the first time, I was kind of worried they’d be dry because the pan of baked brownies looked so dry. They are actually moist and fudgy on the inside!
These spicy brownies turn out to be not the hot and spicy kind of spice, but rather an accent of added spicy flavor (in a good way). They get their spice from ancho chile powder, cinnamon and fresh ginger. I think they’re pretty delicious. If you’re looking for more of a classic fudge brownie recipe, this isn’t the one. But it’s definitely a unique brownie recipe worth trying. They are always gobbled up very quickly at my house. Enjoy!
Here are a few more brownie recipes you might like to try:
- Fudgy Frosted Brownies
- Double Chocolate Brownies
- Red Wine Brownies
- Chocolate Mascarpone Brownies
- Butterfinger Brownies
Baked Spicy Brownies
- ¾ cup all purpose flour
- ¼ teaspoon salt
- 1 tablespoon + 1 teaspoon Dutch process cocoa powder (or regular cocoa powder)
- 1 tablespoon ancho chile powder
- ½ teaspoon ground cinnamon
- 5 ounces dark (60%) chocolate, chopped
- ½ cup (1 stick) unsalted butter, plus more for the pan
- ¾ cup granulated white sugar
- ¼ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon grated fresh ginger
- Preheat the oven to 350°F. Butter the sides and bottom of a glass or light-colored metal 8x8-inch pan.
- In a medium bowl, whisk together the flour, salt, cocoa powder, chili powder, and cinnamon.
- Use a double boiler, or configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place the chocolate and butter in the bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined and remove the bowl from the pan. Let stand until room temperature, about 20 minutes.
- Add the eggs to the chocolate-butter mixture and whisk until just combined. Add the vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
- Sprinkle the flour-cocoa mixture over the chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
- Pour the batter into the greased pan and smooth the top with the spatula. Bake for 25 to 30 minutes; the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool brownies completely before cutting and serving.