Spicy Chocolate Truffle Brownies

Instructions

Preheat your oven to 350 (or 180).Line a 9x9 baking pan with parchment and spray with nonstick baking spray.

In a saucepan add the chopped and butter. Heat on low, slowly melting and stirring occasionally.

Meanwhile in a mesh strainer set over a medium bowl, measure and add in the flour, cocoa powder, cayenne pepper, baking powder and fine salt. Sift the dry ingredients into a bowl below. Then set aside.

To the butter and chocolate mixture, add in 1 cup white sugar and 3/4 cup dark brown sugar. Using a rubber spatula, stir until incorporated. Next add in vanilla and one egg at a time, stirring well after each egg.NOTE: I wait until the chocolate has cooled a bit before adding the eggs to avoid scrambling them.

Then add in 1/3 of the flour/cocoa mixture at a time to the chocolate mixture. Stir until just combined and repeat until all the dry ingredients are incorporated.

Transfer the brownie batter to the prepared pan. Spread the batter with an offset spatula and baked it in a preheated oven for about 30 minutes for fudgy brownies.If you are using a 8×8 pan you may need to bake it for 35 minutes. But as I always say, every ones oven is different. Check your brownies with a tooth pick or skewer, it's done when the skewer comes out with a trace amount of batter (for fudgy brownies) or clean or for more done brownies .

Once baked to your preference. Remove and let cool for 20 minutes before removing the brownies from the pan to finish cooling on a wire rack. Let cool completely.

Sprinkle with extra cocoa powder, cut and serve.

Desserts & Sweet Treats