Sweet and Spicy Brownie Bites

The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

Heat Scale
Submit Recipe


1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
4 teaspoons ground ancho chile pepper
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated ginger
9 ounces quality dark chocolate (60-72%), coarsely chopped
1 cup unsalted butter (2 sticks), cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, room temperature
2 tablespoons unsweetened cocoa powder (optional)
1/2 teaspoon ground ancho chile pepper (optional)


Preheat oven to 350 degrees F. Butter the sides and bottom of a 3-quart square baking dish or a 13x9x2-inch baking pan; set aside.
In a medium bowl whisk together the flour, 2 tablespoons cocoa powder, 4 teaspons chile pepper, cinnamon, salt, and ginger; set aside.

Place the chocolate and butter in the top of a double boiler or a large heat-proof bowl. Set over a pan of barely simmering water (the bottom of the pan should not touch the water). Heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove from heat, keeping pan or bowl over water. Add both sugars; whisk until completely combined. Remove from water. Mixture should be at room temperature.

Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold until there is just a trace amount of flour mixture visible.

Pour the mixture into the prepared dish or pan and smooth the top with your spatula. Bake the brownies for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating the pan halfway through baking. Cool completely on a wire rack. If desired, sprinkle with 2 tablespoons cocoa powder mixed with 1/2 teaspoon ground ancho chile pepper.

From bhg.com