Brownies are my comfort food, but I like to shake things up with unexpected spices. This recipe adds cinnamon and chili, making each bite smoky and warm. It’s a nod to my childhood, where sweets were simple but full of surprises. Baking these feels like a small rebellion—an embrace of chaos in the kitchen.
Why I keep returning to this recipe
The spice blend, the imperfect texture, the nostalgic chaos—it’s like a secret handshake with my childhood self. These brownies remind me that baking isn’t about perfection but about embracing the wild, the unexpected. Every batch feels like a small adventure, a little rebellion against the mundane.
Breaking down the ingredients
- Dark chocolate: Rich and slightly bitter, it forms the brownie’s deep flavor base. Swap with semi-sweet if needed.
- Butter: Adds richness and moisture. Margarine works as a substitute, but it won’t melt as smoothly.
- Eggs: Bind everything together with a bit of lift. Flax eggs can replace if you’re vegan.
- Sugar: Sweetens and balances bitterness. Honey can be a substitute but adds moisture.
- Cinnamon: Warm, sweet-spicy aroma that plays with the chocolate. Nutmeg can be a cozy swap.
- Chili powder: Gives a smoky heat that surprises. Paprika can add smokiness without heat.
- Vanilla extract: Enhances all flavors. Skip if you want a more intense spice punch.
Tools and equipment you’ll need
- Mixing bowls: To combine your ingredients without fuss.
- Whisk: To beat eggs and sugar until light and airy.
- Saucepan: To melt the chocolate and butter smoothly.
- Line pan with parchment: To prevent sticking and make cleanup easier.
- Cooling rack: To cool brownies evenly and prevent sogginess.
Step-by-step: Crafting the perfect mummy brownies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a 20x20cm (8×8 inch) square pan with parchment paper.
Step 3: Melt 200g dark chocolate and 125g butter together over low heat, stirring until smooth.
Step 4: In a bowl, whisk 3 eggs with 150g sugar until slightly frothy.
Step 5: Add 1 teaspoon of ground cinnamon and a pinch of chili powder to the chocolate mixture, stir well.
Step 6: Pour the chocolate mixture into the dry ingredients, fold gently until just combined.
Step 7: Transfer batter to the prepared pan, smooth the top. Bake for 25-30 minutes.
Step 8: Check for doneness by inserting a skewer; it should come out with moist crumbs, not wet batter.
Step 9: Allow to cool in the pan for 15 minutes, then transfer to a wire rack.
Step 10: Cut into squares once fully cooled. Enjoy with a dollop of whipped cream or a dusting of powdered sugar.
Cooking checkpoints and tips to keep you on track
- Ensure the chocolate is fully melted and smooth before mixing.
- Don’t overbake; moist crumbs are perfect. Overcooked brownies turn dry.
- Watch for a shiny, slightly cracked top to know they’re ready.
- Use a toothpick to check doneness; avoid over-testing to keep the texture moist.
Common mistakes and how to fix them
- Not lining the pan.? FORGOT to line the pan, brownies stuck. Fix: Use parchment for easy removal.
- Over-spicing.? DUMPED in too much chili powder, overpowering. Fix: Start with half a teaspoon, taste, then add more.
- Overbaking.? OVER-TORCHED the edges, dry out. Fix: Bake until just set, check early.
- Underbaking.? UNDER-baked, batter still wet. Fix: Bake a few extra minutes, check with toothpick.
Spiced Chili Cinnamon Brownies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line an 8x8 inch (20x20 cm) square pan with parchment paper.
- Place the dark chocolate and butter in a saucepan over low heat, stirring gently until completely melted and smooth, filling your kitchen with a rich chocolate aroma.
- In a large bowl, whisk the eggs and sugar together until the mixture becomes light and slightly frothy, about 2-3 minutes, and notice the color brighten.
- Pour the melted chocolate and butter mixture into the egg and sugar bowl, folding gently to combine, releasing a chocolatey scent as the batter thickens.
- Add the ground cinnamon, chili powder, and vanilla extract to the batter, folding in until evenly distributed, and the batter takes on a fragrant, spicy aroma.
- Pour the batter into your prepared pan, smoothing the surface with the back of a spatula until even and glossy.
- Bake for 25 to 30 minutes, until the top is slightly cracked and the edges are just beginning to pull away from the pan, filling your kitchen with a warm, spicy scent.
- Insert a toothpick into the center; if it comes out with moist crumbs but no wet batter, the brownies are ready.
- Allow the brownies to cool in the pan for about 15 minutes, then transfer them to a cooling rack to cool completely, which helps set their fudgy texture.
- Once cooled, cut into squares with a sharp knife, revealing a rich, moist interior with a slightly cracked, shiny top.
- Serve these spicy, smoky brownies on their own or with a dollop of whipped cream for an extra indulgence, and enjoy the wild, comforting flavors.
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
