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Dark Chocolate and Cayenne Brownies

By: Dayna Hoskin from hoskinshens.blogspot.com
Updated May 20, 2019
Dark Chocolate and Cayenne Brownies
Dark Chocolate and Cayenne Brownies

"With left-over easter chocolate in the pantry, and a hubby complaining that I never bake anything that he eats, I hit the kitchen on a mission to create the best chocolate brownies possible. Not too cakey, not too fudgy, not too sweet and most definitely no add-ins! When baking for hubby it's strictly no fruit, no nuts, not even additional chocolate chunks! I know... But despite the limitations, I think I may have done it! A simple, but great brownie, and it wouldn't have been possible without the help of my new favourite thing, The Bircher Bars Cayenne 5 Spice Cacao Blend. The cayenne pepper in this cacao blend has lent these brownies the perfect amount of heat, not enough to taste like chilli, but just enough to leave a beautifully warm feeling behind... like drinking hot chocolate!"

NotesMY TIPS FOR MASTERING THIS BAKE
#1 The double boiler is easily the most complicated part of this recipe. A double boiler is a setup where you set your mixing bowl atop a saucepan of roughly 2 inches of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just won't allow for the heat transfer required for a double boiler to work.

#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 Like your brownies a little more on the cakey side? Add 1/4 tsp of baking powder to the batter at step 5 to achieve a little more lift and a 'cakier' texture.

#4 The baking time for these is a little lenient, but I recommend 17 minutes to get brownies the same consistency as the ones pictured, however, if you like them SUPER gooey, keep a close eye on their progress from the 15-minute mark, utilizing the skewer test method to ensure they come out just how you like them!

#5 Because these brownies include melted dark chocolate, if kept in the fridge they will go a little solid. For this reason, it's best to warm them up slightly before serving.

Yields16 Brownies

Preparation Time20 min

Cooking Time20 min

Cooking Vessel Size20cm x 20cm slice tin

Ingredients

  • 1 cup The Bircher Bar Cayenne 5 Spice Cacao Latte Blend
  • 1 cup white granulated sugar
  • 250 grams unsalted butter (chopped into small cubes)
  • 1 cup plain flour
  • 4 eggs (3 whole + 1 yolk)
  • 1 teaspoon salt
  • 150 grams melting dark chocolate
  1. Preheat your oven to 180 degrees.

  2. Line a 20cm x 20cm slice tin and set aside.

  3. Place your dark chocolate and 100g of unsalted butter into a large mixing bowl (either glass or metal) and place it over a medium saucepan with 2 inches of water. Bring water to the boil and mix the chocolate until melted. Set aside.

  4. Place 150g unsalted butter and 1/2 cup of sugar into a small saucepan over medium heat. Stir continuously until the butter has melted and browned very slightly and it smells slightly nutty.

  5. Sift 1/3 of a cup of The Bircher Bar Cayenne Cacao, 1/4tsp salt and 1 cup plain flour into the melted chocolate and whisk to combine.

  6. Add your browned butter and eggs to the mixture and whisk together thoroughly.

  7. Pour your batter into the pre-prepared tin, tap gently on the benchtop to dislodge any large bubbles, and place in the oven to bake for 15 - 20 minutes (depending on how fudgy you want your brownies)

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