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Spooky Chili Dark Chocolate Brownies

These brownies transform a classic chocolate base into a mysterious treat by incorporating smoky chili powder and swirls of salted caramel. The batter is rich and fudgy, with a crispy edge and gooey center, topped with crunchy walnuts for added texture. Perfect for Halloween, they combine sweet, spicy, and smoky flavors in a visually striking dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate high-quality, chopped
  • 115 g butter unsalted
  • 2 large eggs
  • 150 g sugar
  • 1 tsp vanilla extract
  • 100 g all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp smoked chili powder adjust for spice preference
  • a handful chopped walnuts for crunch
  • to taste salted caramel swirled into batter

Equipment

  • Mixing bowls
  • Double boiler or microwave-safe bowl
  • Spatula
  • 20x20 cm (8x8 inch) baking pan
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line your baking pan with parchment paper to prevent sticking.
  2. Melt the dark chocolate and butter together using a double boiler or microwave in short bursts, stirring until smooth and glossy.
  3. In a separate bowl, whisk the eggs, sugar, and vanilla extract until the mixture is light and fluffy, with a slight sheen.
  4. Pour the melted chocolate mixture into the egg mixture, gently folding together to combine and create a smooth batter.
  5. Stir in the flour, baking powder, a pinch of salt, and smoked chili powder, folding gently until just incorporated.
  6. Add chopped walnuts to the batter, folding them in evenly for crunch and aroma.
  7. Spoon dollops of salted caramel into the batter and swirl gently with a spatula to create marbled effects.
  8. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  9. Bake for 20-25 minutes, until the edges are dark and firm but the center remains slightly gooey and crackly on top.
  10. Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, cut into squares and enjoy the rich, spicy, and smoky flavors with a crunchy nutty bite.

Notes

Adjust chili powder to taste for a milder or spicier kick. For an extra gooey center, bake a few minutes less; for a firmer brownie, bake a few minutes longer.