The first snowflakes have fallen in Montreal which means harvest baking is behind us. I still plan on making those pumpkin rolls, though. I didn’t get a chance to use beets, carrots, or parsnips in my posts this autumn. So many vegetables to bake with, so little time! Now that winter is rapidly approaching, it’s time to think of truffles, eggnog, mint, and orange.
To welcome December and the holiday season, bake up a batch of these spicy brownies. The chili powder, cinnamon and hint of ginger will heat you up as the temperature drops. The warmth of the spices complements the intense chocolate flavour. These fudgy brownies are perfect for those snowed-in afternoons when you curl up on the couch with a good read or a movie while the fireplace is going.
Recipe adapted from Baked Elements
Yields 12 portions
1 1/4 cups all-purpose flour
2 tablespoons dark unsweetened cocoa powder
1 tablespoon chile powder
2 teaspoons freshly grated cinnamon (I started grating cinnamon sticks but it was taking forever so I simply used ground cinnamon)
1 teaspoon salt
1/2 teaspoon ground ginger
9 ounces good-quality dark chocolate (60% to 72%, I used 70%), coarsely chopped
2 ounces good-quality milk chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into 1-inch cubes
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
1) Preheat the oven to 350F.
2) Brush some butter in a 9×13-inch glass baking pan. Line the bottom and sides with parchment paper.
3) Whisk the flour, cocoa powder, chile powder, cinnamon, salt, and ginger together in a bowl and set aside.
4) Melt both chocolates and the butter over a bain-marie. Stir to make sure the chocolates and butter are well blended.
5) Turn off the heat but leave the bowl over the water. Add both sugars to the chocolate mixture and whisk until well incorporated.
6) Remove the bowl from the water and let it come to room temperature.
7) Crack open 3 eggs into the chocolate mixture. Do not overbeat.
8) Add the 2 other eggs, again only whisking until combined.
9) Use a spatula to lightly fold the flour mixture into the chocolate one. Do not mix too much, only until just combined.
10) Pour the batter into the prepared pan. Bake the brownies for 30 minutes (A toothpick inserted in the middle should come out with a few moist crumbs. I left the brownies in the oven for a couple more minutes). Remove the pan from the oven and let the brownies cool on a wire rack.
Store the brownies in an airtight container at room temperature for up to 4 days.