Life is like a box of spicy chocolates.
And in that case you really never know what you’re gonna get.
But, in this case you get smoky, spicy, sweet, fudgy brownies.
If you’ve never had any kind of ‘spicy chocolate’ combo then you are severely missing out my friend.
Just look at that tower of delicious chocolaty squares.
The first time I ever had any kind of spicy chocolate was at Voo Doo doughnuts two years ago. We were stumbling around Denver and it was the first time I had ever seen less than 10 people in line so naturally we went in and finally figured out what all the hype was about. They had some amazing flavors don’t get me wrong… but the Mexican chocolate REALLY spoke to me.
Needless to say it was a great decision and I’ve had a nice love affair with spicy chocolate ever since.
These brownies are MEGA easy to make and give every bite this warm delicious spicness that you would NEVER expect. Pair with a nice cool mason jar of milk and you’ve got yourself one killer Autumn snack. Enjoy!
3/4 Cup of all purpose flour
1/2 Cup of dark chocolate cocoa powder
1/2 – 1 Teaspoon of cayenne pepper (*note 1/2 teaspoon you will taste, 1 Teaspoon will be quite a kick)
1 1/2 Teaspoons of cinnamon
1/2 Teaspoon of baking powder
1/4 Teaspoon of salt
1/2 Cup of packed brown sugar
1 Cup of white granulated sugar
1 Teaspoon of pure vanilla extract
3/4 Cup of canola oil
1/2 Cup of dark chocolate chips
Preheat oven to 325 degree Fahrenheit, line an 8X8 or 9X9 nonstick pan with parchment paper
In a medium bowl whisk together dry ingredients: flour, dark chocolate cocoa powder, cayenne pepper, cinnamon, salt and baking powder.
In a separate medium bowl combine wet ingredients: sugars, eggs, canola oil, and vanilla extract. Combine dry ingredients to wet ingredients with wooden spoon until just combined. Mix in dark chocolate trips. Transfer batter to lined baking pan and bake for 23-25 minutes, or until a toothpick comes out clean.