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Spiced Hot Chocolate Brownies Recipe

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Indulge in these Spiced Hot Chocolate Brownies featuring a rich blend of bittersweet chocolate, warming cinnamon, cayenne pepper, and a smoky paprika frosting. These decadent brownies offer a unique twist on classic chocolate treats with a balance of sweet, spicy, and smoky flavors, perfect for dessert lovers seeking something a bit adventurous.

Ingredients

Scale

For the Brownies

  • 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

For the Frosting

  • 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

Instructions

  1. Prepare the Pan: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ metal baking pan thoroughly with butter, then line it with parchment paper leaving an overhang on two opposite long sides. Grease the parchment paper with butter to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, whole milk powder, ground cinnamon, kosher salt, and cayenne pepper until uniformly combined.
  3. Melt Butter and Chocolate: Over medium heat, melt the softened butter in a saucepan just until it starts to bubble. Remove from heat immediately to avoid burning. Add the chopped bittersweet chocolate, granulated sugar, and light brown sugar to the butter; stir until the chocolate is glossy and completely melted.
  4. Add Eggs and Vanilla: Gradually add the eggs one at a time into the chocolate mixture, stirring thoroughly after each addition to incorporate fully. Then, stir in the pure vanilla extract.
  5. Combine Wet and Dry Ingredients: Pour the chocolate mixture into the bowl with the dry ingredients. Using a rubber spatula, fold gently until no dry streaks remain but do not overmix to maintain a tender texture.
  6. Bake the Brownies: Transfer the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Cool the Brownies: Allow the brownies to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the brownies onto a wire rack and let them cool completely before frosting.
  8. Make the Frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the confectioners’ sugar, softened butter, Dutch-processed cocoa powder, heavy cream, smoked paprika, pure vanilla extract, and kosher salt at medium-high speed. Continue whipping for about 5 minutes until the sugar dissolves and the frosting is smooth and fluffy.
  9. Frost the Brownies: Using an offset spatula or the back of a spoon, dollop the frosting evenly over the cooled brownies and spread to your preferred thickness. Finish by sprinkling an additional pinch of smoked paprika over the frosting for a smoky aroma and extra color.

Notes

  • Ensure eggs are at room temperature before adding for better incorporation and smoother batter.
  • Do not overmix the batter once flour is added to avoid dense brownies.
  • Chilling the brownies for a short time after frosting can help set the frosting if desired.
  • Adjust cayenne pepper to taste for spiciness preference.
  • Use good quality bittersweet chocolate for the best rich flavor.

Keywords: spiced brownies, hot chocolate brownies, cinnamon cayenne brownies, chocolate paprika frosting, homemade brownies, spicy chocolate dessert

Find it online: https://kitchenbyclara.com/spiced-hot-chocolate-brownies-recipe/