I wish I had read the reviews before making the brownies because I don't think I would have made them. They looked beautiful in the photo but not in real life. I don't have metal baking pans so I used glass. Lowered the temperature to around 330 and they turned out just fine. Too cakey and too peppery . . . I took them to a potluck and brought most back home. Not good, but you win some and you lose some when trying new recipes!
Great recipe! Although take note that the caramel takes an 1 1/2 hours (or more) to make. I found Cayenne pepper to be a great substitute, and if you want the spicy aspect of these brownies to be a little more prominent (instead of just an aftertaste) than I would add a little more than suggested.
I really enjoyed these brownies! They were right between cake-like and fudge-like, they were not to heavy but not too dry. Just note that the first step takes 1.5 hours. I didn't realize this until I started to make them at 11:00 pm. SUBSTITUTION: I substituted Cayenne Pepper for Red Pepper and couldn't find Fat Free Sweetened Condensed Milk.
I thought these were pretty good. another time I think I will leave out the ground red pepper (I don't think it really added anything) and make sure I swirl the caramel to the edges. Everyone I served them to (8 people) liked them. But all agree that the pepper was not really necessary.
The taste is good, but like the previous reviewer, mine came out more cake-like than fudgy. Not sure if I'll play with the recipe a bit and make them again, or keep looking for a good brownie recipe.
Red pepper added an interesting kick to the brownies. Not sure if I cooked the brownies too long, but mine turned out cakey instead of fudgy. Good, but not amazing enough to make again.