Maisy’s Chocolate-chili bark & Chocolate-chili-chip Cinnamon Brownies
Chocolate-Chili Bark Ingredients
- 12 oz. good quality chocolate, 54 percent cacao or higher ½ tsp. ground cloves
- 2 tsp. ground cinnamon
- 2 tsp. ground cayenne or red pepper
- 2 tsp. sweet paprika
- 1 ½ Tbsp. unsweetened cocoa powder
- Optional: ¼ c. pepitas or pistachios or a mix
Directions
Melt chocolate over a double boiler until creamy.
Stir in ground spices and cocoa powder until blended.
Prepare a baking sheet with either parchment paper or a silicone mat. If using nuts, spread them on the baking sheet, and pour melted chocolate over to cover.
If omitting the nuts, spread the chocolate on the prepared tray.
Refrigerate until hard, 1 hour or longer, or leave at room temperature until solid. Note: chocolate-chili bark is excellent all on its own and pairs nicely with red wine.
Cinnamon-Chili-Bark Brownies Ingredients
- 200 g sugar
- 200 g brown sugar
- 65 g flour
- 125 g cocoa power ½ tsp. salt
- 1 Tbsp. cinnamon
- 4 eggs
- 8 oz. butter, melted (2 sticks)
- 1 c. chopped chocolate-chili bark
- 2 tsp. vanilla
Directions
Preheat oven to 350°F.
Butter 11×7 pan, and line with parchment paper. Beat eggs until light yellow.
Mix in sugar, brown sugar, flour, cocoa powder, salt, and cinnamon. Slowly pour in vanilla and melted butter.
Stir in chocolate-chili bark.
Pour batter into prepared pan and bake 45–55 minutes. Brownies need to rest until cool and will be soft and delicious.