Brownies. Who doesn’t love them? But these aren’t just any brownies—they’re a spiced wonderland.
Imagine biting into a fudgy bite that’s not just chocolatey but also tinged with cinnamon and nutmeg, a little like that time you accidentally sprinkled chili in your cocoa. It’s a little unexpected, a little cozy, and entirely unforgettable.
Steps
- Preheat the oven to 375ºF and grease six cups of a muffin tin with butter.
- In a mixing bowl, combine flour, unsweetened cocoa powder, sugar, salt, cayenne pepper, baking powder, and cinnamon. Stir the mixture until all the ingredients are evenly blended.
- Cut butter into chunks and microwave until melted, then let it cool slightly. Meanwhile, add eggs and vanilla extract to the dry ingredients, but hold off on mixing them in.
- Pour the melted butter into the bowl and stir until a thick, smooth brownie batter forms.
- Divide the batter evenly among the greased muffin tin cups. For smaller brownies, you can use nine cups instead, bearing in mind they will bake faster.
- Bake the brownies for 20 minutes, or until the centers are puffed and the edges are slightly browned. Allow them to cool before serving, or enjoy them warm.
Ingredients
- Edge” Sweet and Spicy Brownies recipe:
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
- 1 teaspoon butter (for greasing the muffin tin)
Nutritional Values
Calories: 1623.3 kcal | Carbohydrates: 253.5 g | Protein: 25.02 g | Fat: 65.22 g | Sodium: 876.72 mg | Fiber: 12.78 g
FAQ
- Can I make these brownies without the spices?
- Yes, you can omit the cayenne and cinnamon for a classic brownie flavor. You might consider adding half a cup of chocolate chips for an extra chocolatey twist if you prefer a non-spicy version.
- How many brownies does this recipe make?
- This recipe yields a small batch of six brownies. If you prefer smaller, two-bite brownies, you can fill the muffin tin cups less and make approximately nine brownies per batch.
- What is the texture of these brownies?
- These brownies have a light texture but become nicely chewy once bitten into. They strike a balance between not being dry and cake-like and not as dense as fudge brownies.
- What is the benefit of using a muffin tin for brownies?
- Baking brownies in a muffin tin allows each piece to have the chewy edges typically found on the outer parts of a brownie pan, giving you an “all-edge” experience without needing a special pan.
- How should I bake the brownies to ensure they are perfectly cooked?
- Bake the brownies at 375ºF for about 20 minutes or until the centers are puffed, and the edges are lightly browned. If making smaller brownies, they will bake faster, so adjust the time accordingly.
Tips
- Use a muffin tin to achieve the “all-edge” effect without needing a special pan. This method helps create brownies with chewy edges in every piece.
- If you prefer a less spicy version, feel free to omit the cayenne and cinnamon. You can also enhance the flavor by adding chocolate chips for a richer taste.
- For smaller, two-bite brownies, fill the muffin tin cups less to yield about nine brownies per batch. Keep in mind that they will bake faster with less batter in each cup.
- Allow the melted butter to cool slightly before mixing it with the eggs and vanilla to ensure the ingredients blend smoothly and form a consistent brownie batter.
Equipment
- Muffin Tin – This specific recipe uses a muffin tin to achieve the “all-edge” effect for the brownies. If you don’t have one, you might want to purchase a standard muffin tin.
