Chile Caribe Brownies

Oxmoor House
Chile Caribe BrowniesRecipe
Oxmoor House
Although these slick brownies harbor spicy red pepper, chocolate and a hint of cinnamon tame the fire.
20 brownies


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1 to 1 1/2 tsp. chile caribe pepper flakes or crushed red pepper flakes (we tested with Penzeys)*
1 (19.5-oz.) package fudge brownie mix (we tested with Pillsbury)
1 1/2 teaspoons ground cinnamon
2 large eggs
1/2 cup canola oil
1/4 cup water
2 cups dark chocolate morsels, divided (we tested with Nestlé Chocolatier)
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy whipping cream
Chile caribe pepper flakes (optional)


Prep: 5 Minutes
Cook: 31 Minutes

Grind 1 to 1 1/2 tsp. pepper flakes with a mortar and pestle or spice grinder until pieces are small. Combine brownie mix, ground pepper flakes, and cinnamon in a medium bowl; whisk until well blended. Stir in eggs, oil, and water until blended. Add 3/4 cup chocolate morsels to batter; spoon batter into a lightly greased 13" x 9" pan. Bake at 350° for 28 to 31 minutes. Cool completely in pan on a wire rack.

Place 1 cup chocolate morsels and butter in a large glass bowl. Microwave at HIGH 1 minute or until melted; stir in whipping cream. Pour mixture over cooled brownies, spreading to form a thin even layer. Place remaining 1/4 cup chocolate morsels in a 1-cup glass measuring cup, and microwave at HIGH 30 seconds or until melted. Pour melted chocolate in a zip-top plastic freezer bag; snip a tiny hole in 1 corner of bag. Pipe a zigzag drizzle over iced brownies; sprinkle lightly with chile caribe flakes, if desired. Refrigerate brownies for easy cutting.


Created date

August 2009