Chocolate and chilis were meant to be eaten together or at least in my mind they are. I’ve paired them in my whole wheat brownies and it is a hit. All my coworkers got bags of Michelle’s Spicy Brownie mix for Christmas last year and I’ve heard no complaints yet.
1/2 cup whole wheat flour
6 tbsp cocoa
1/2 tsp cayenne pepper
1 cup brown sugar ( I usually hold back a bit on the sugar and use between 3/4 and 1 cup)
2 tbsp strong coffee (or in a pinch use instant coffee )
1/2 cup olive oil
1 tsp vanilla extract
a handful of chocolate chips ( I prefer bittersweet chips)
Directions: (short and sweet)
Mix all your dry ingredients in a bowl.
Mix all your wet ingredients in a separate bowl.
Fold in chocolate chips.
Combine your dry and wet ingredients and mix well. (I mix all this with a big spoon or spatula)
Bake in a greased (olive oil) 8×2 pan at 325 degrees for 25 to 30 minutes. To check if done, use knife test.
I like to serve it with some of my Ice Dream (vanilla and mint.)
This is a wonderful dessert to be served with something like Misty’s Salisbury steak, just to have for a treat.
Experiment with these. Sometimes I add nuts, sometimes I don’t put in the cayenne, but add peanut butter. Have fun with them!