Cayenne Dark Chocolate Brownies

Cayenne Dark Chocolate Brownies

Recipe Collab with The Bircher Bar.
With left-over Easter chocolate in the pantry, and a hubby complaining that I never bake anything that he eats, I hit the kitchen on a mission to create the best brownie recipe ever.  Not too cakey, not too fudgy, not too sweet and most definitely no add-ins! When baking for hubby it's strictly no fruit, no nuts, not even additional chocolate chunks! I know... But despite the limitations, I think I may have done it! A simple yet delicious dark chocolate brownie recipe, and it wouldn't have been possible without the help of my new favourite thing, The Bircher Bar Cayenne 5 Spice Cacao Blend. The cayenne pepper in this cacao blend has lent these dark chocolate brownies the perfect amount of heat, not enough to taste like chilli, but just enough to leave a beautifully warm feeling behind... like drinking hot chocolate!

MY TIPS FOR MASTERING THIS BAKE
#1 The double boiler is easily the most complicated part of this brownie recipe. A double boiler is a setup where you set your mixing bowl atop a saucepan of roughly 2 inches of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just won't allow for the heat transfer required for a double boiler to work.

#2 Don't stress if your sugar and butter don't seamlessly blend together, sugar cannot melt in butter, only water, so the water content of your butter will dictate whether or not your sugar and butter will come together nicely. Don't fret if they don't, they'll blend together and go smooth and glossy as soon as you add your eggs, but if it bugs you, you can add 1tbsp water to your butter and sugar mix to give it a helping hand.

#3 To ensure that your eggs are mixed through your brownie batter evenly, whisk them lightly with a fork before adding them in! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#4 Do you like cakey brownies, or fudge brownies? Add 1/4 tsp of baking powder to the batter at step 5 to achieve a little more lift and a 'cakier' texture.

#5 The baking time for these is a little lenient, but I recommend 17 minutes to get fudge brownies like the ones pictured, 15 minutes for gooey brownies. Utilise the skewer test method to ensure they come out just how you like them!

#6 Because this dark chocolate brownie recipe includes melted dark chocolate, if kept in the fridge they will go a little solid. For this reason, it's best to eat them at room temperature.

dark chocolate brownies, dark chocolate brownie recipe, The Bircher Bar cayenne 5 spice cacao
Yield: 16
Author: Dayna Hoskin

Cayenne Dark Chocolate Brownies

prep time: 20 Mcook time: 20 Mtotal time: 40 M
The cayenne pepper has lent these dark chocolate brownies the perfect amount of heat, not enough to taste like chilli, but just enough to leave a beautifully warm feeling behind... like drinking hot chocolate!

ingredients:

instructions:

How to cook Cayenne Dark Chocolate Brownies

  1. Preheat your oven to 180 degrees.
  2. Line a 20cm x 20cm slice tin and set aside.
  3. Place your dark chocolate and 100g of unsalted butter into a large mixing bowl (either glass or metal) and place it over a medium saucepan with 2 inches of water. Bring water to the boil and mix the chocolate until melted. Set aside.
  4. Place 150g unsalted butter and 1/2 cup of sugar into a small saucepan over medium heat. Stir continuously until the butter has melted and browned very slightly and it smells slightly nutty.
  5. Sift 1/3 of a cup of The Bircher Bar Cayenne Cacao, 1/4tsp salt and 1 cup plain flour into the melted chocolate and whisk to combine.
  6. Add your browned butter and eggs to the mixture and whisk together thoroughly.
  7. Pour your brownie batter into the pre-prepared tin, tap gently on the benchtop to dislodge any large bubbles, and place in the oven to bake for 15 - 20 minutes (depending on how fudgy you want your brownies)

NOTES:

EQUIPMENT baking/parchment paper x2 medium saucepans large glass or metal mixing bowl sieve whisk 20cm x 20cm slice tin
Created using The Recipes Generator
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