You know what’s a tragedy? Over-baked brownies. We’ve all done it. We’ve all played that game, “Shit, is it done? I don’t know…”
But don’t do it. Don’t stick them back in the oven. Take them out. Gooey brownies dude. With ice cream dude. DUDE. YES.
These bad boys, well they’re delicious as hell. Anytime I want brownies, I make these ones. The cinnamon and ancho chile lend a subtle spice and warmth that are killer.
You can take out the cinnamon and ancho chile for a simple fudgy brownie too! Or add 1/2 cup of your favorite chopped nuts. Or chocolate chips.
The main thing is to do what’s right; make some brownies.
If you’re like me and you love spicy foods, you can even add a little cayenne pepper. Yo it’s so good! It adds a little more heat, but it’s not overwhelmingly spicy.
Have you ever seen a person eat a whole pan of brownies by themselves? I’ve stared at myself in the mirror while doing it.
This recipe comes from the gorgeous cookbook, Ovenly, by Agatha Kulaa and Erin Patinkin. These fabulous ladies own a bakery in New York and their sweet and salty recipes are freaking delicious!
I totally recommend checking them out!
Do yourself a favor, eat a whole pan of brownies while staring at yourself in the mirror.
P.S. Yeah, I can get down with boxed brownies leave me alone.
Cinnamon & Ancho Chile BrowniesPrint Recipe
- Softened unsalted butter and all-purpose flour, for preparing the baking pan
- 1 cup (6 ounces) chopped dark chocolate (I usually use semi-sweet cause that's what's handy)
- 1 stick + 2 tablespoons (10 tablespoons, 5 ounces) unsalted butter, cubed
- 1 cup sugar
- 3 large eggs, at room temperature
- 1/3 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 3 tablespoons American-process cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ancho chile pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- Confectioners' sugar, for dusting (optional)
Preheat the oven to 350 degrees F. Grease an 8x8 baking pan with softened butter and dust the pan with flour. Alternatively, you can line pan with two pieces of greased parchment paper.
Place the chocolate and butter in a medium meal bowl. Place the bowl over a saucepan filled with 1 inch of cold water to create a double boiler. Melt the chocolate and butter over medium-low heat, stirring often with a rubber spatula, until completely smooth. Remove from the heat and let cool. (You can also met the mixture in a microwave-safe bowl by heating in a microwave oven for 20 seconds. After 20 seconds, stir and repeat until fully melted.)
In a separate medium bowl, whisk together sugar, eggs, light brown sugar and vanilla extract until smooth. Add the cooled chocolate mixture and combine.
In a small bowl, whisk together the flour, cocoa powder, cinnamon, chile powder, salt and cayenne pepper, if using. Add the flour mixture to the chocolate-egg mixture, and combine with a spatula until smooth and uniform. Your the batter into a prepared baking pan.
Bake for 30 minutes, or until the top looks crisp and cracks begin to form. If a toothpick does not come out perfectly clean when you test the brownies, that's okay. Better to have slightly underdone brownies than overdone ones. They will set as they cool!
Cool completely before cutting the brownies into 16, 2x2-inch squares. Serve plain or dusted with confectioners' sugar.