Name: Spiced Hot Chocolate Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened, plus more for pan; 1 cup (120 g) all-purpose flour; 2/3 cup Dutch-processed cocoa powder; 1/4 cup whole milk powder; 1 tsp ground cinnamon; 1 tsp kosher salt; 1/2 tsp cayenne pepper; 12 oz bittersweet chocolate, finely chopped (about 2 cups); 1 cup (200 g) granulated sugar; 1/2 cup (110 g) packed light brown sugar; 4 large eggs, room temperature; 2 tsp pure vanilla extract; 4 cups (460 g) confectioners’ sugar; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup Dutch-processed cocoa powder; 1/3 cup heavy cream; 1 tsp smoked paprika, plus more for dusting; 1 tsp pure vanilla extract; 1/2 tsp kosher salt

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for pan

1 cup (120 g) all-purpose flour

2/3 cup Dutch-processed cocoa powder

1/4 cup whole milk powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

12 oz bittersweet chocolate, finely chopped (about 2 cups)

1 cup (200 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

4 cups (460 g) confectioners’ sugar

1 cup (2 sticks) unsalted butter, softened

1/2 cup Dutch-processed cocoa powder

1/3 cup heavy cream

1 teaspoon smoked paprika, plus more for dusting

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ metal baking pan with butter and line it with parchment paper, leaving an overhang on two opposite long sides. Grease the parchment with butter as well.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, whole milk powder, cinnamon, salt, and cayenne pepper until well combined.

Step 3: Melt 1 cup butter in a medium saucepan over medium heat until it just starts to bubble. Remove from heat immediately.

Step 4: Stir in the chopped bittersweet chocolate, granulated sugar, and brown sugar into the melted butter until the chocolate is glossy and smooth.

Step 5: Add the eggs one at a time to the chocolate mixture, stirring to blend after each addition. Then stir in the vanilla extract.

Step 6: Add the chocolate mixture to the flour mixture and gently fold with a rubber spatula until no dry streaks remain.

Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a tester inserted into the center comes out with a few moist crumbs attached.

Step 8: Let the brownies cool in the pan for 15 minutes. Use the parchment overhang to lift the brownies onto a wire rack and cool completely.

Step 9: To make the frosting, beat the confectioners’ sugar, softened butter, cocoa powder, heavy cream, smoked paprika, vanilla extract, and salt in a stand mixer or with a handheld mixer on medium-high speed until the sugar is fully dissolved and the frosting is smooth, about 5 minutes.

Step 10: Dollop the frosting on the cooled brownies and spread evenly using an offset spatula or the back of a spoon. Lightly sprinkle more smoked paprika over the top before serving.

Tips & Variations

For a more intense chocolate flavor, substitute bittersweet chocolate with dark chocolate with at least 70% cocoa content.

Adjust the cayenne pepper according to your spice preference or omit for a milder brownie.

To make these gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

Add chopped nuts like pecans or walnuts to the batter for extra texture and flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. If refrigerated, bring brownies to room temperature before serving. Frosting may firm up when chilled, so allow a few minutes to soften or warm slightly before enjoying.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but Dutch-processed cocoa powder has a milder, less acidic flavor that complements the spices better. Regular cocoa will work, but the brownie’s flavor may be slightly more bitter.

How do I know when the brownies are done baking?

Insert a toothpick or cake tester into the center of the brownies. They are done when it comes out with a few moist crumbs attached but not wet batter. This ensures a fudgy texture without being underbaked.