We don’t typically have a lot of prepared sweets around the house because they are well, sweet, and we don’t really eat them that often. As a result, on the rare occasion that I do get a sweet tooth, I usually go begging and whining for Brinn to cook me something, since she is better at that baking thing than I am. That something that I crave is usually a brownie. Sort of my baseline sweetened junk food preference.
Below is the latest iteration of the current favorite house brownie. While definitely not health food, it is really not tragically sweet. The combination of very dark chocolate and chili-based spices results in a rich, bittersweet morsel that is reminiscent of spice cake…but without the cake part.One ingredient for this is probably unfamiliar to most; Urfa Biber. It is a straight-up chili out of Turkey. It is smokey, mild and has a hint of tobacco flavor; very unusual to the western palette (at least mine). It has a mild heat that, when paired with cayenne, really sets off the high cocoa chocolate used in this brownie. Goes equally well with either espresso or a tasty stout. Enjoy all.
- 1 cup butter
- 4 oz. chopped chocolate (>70 % cocoa)
- 1 cup sugar
- 1 cup flour
- 1 tsp. cinnamon
- ½ tsp. cayenne pepper
- 2 tsp. Urfa Biber
- 4 eggs
- 1 cup semi sweet chocolate chips
- ½ cup nuts (optional)
- Melt butter and chopped chocolate in saucepan over medium-low heat. Add sugar and stir to dissolve. Remove from heat and let cool.
- In a mixing bowl, combine flour, cinnamon, cayenne, and Urfa Biber. Add flour mixture into chocolate and mix well. Add eggs, one at a time, and mix until combined.
- Add chocolate chips and nuts, stir.
- Pour into 9 inch by 9 inch square pan that has been prepared with butter and flour (not vegetable oil spray) and bake at 350 F for 40 to 50 minutes.
- Brownie is done when it springs back to the touch and an inserted knife comes out mostly clean.