Think you’ve had every kind of brownie? Think again. These Espresso Chili Brownies are a bold twist on the classic—rich and ultra-fudgy with deep chocolate flavor, a punch of espresso, and a subtle kick of chili that lingers just enough to make each bite unforgettable.
Perfect for grown-up dessert lovers, dinner parties, or whenever you're craving something decadent and daring.
🍫 Ingredients:
Dry:
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¾ cup all-purpose flour
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⅓ cup unsweetened cocoa powder
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1 tsp chili powder (adjust to taste)
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½ tsp cinnamon
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¼ tsp cayenne pepper (optional, for extra heat)
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½ tsp salt
Wet:
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½ cup unsalted butter (1 stick)
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1 cup dark chocolate chips or chopped dark chocolate
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¾ cup brown sugar
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¼ cup granulated sugar
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1 tbsp instant espresso powder
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2 large eggs
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1 tsp vanilla extract
Optional Add-Ins:
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½ cup chopped walnuts or pecans
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A pinch of flaky sea salt for topping
🔥 Instructions:
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease.
2. Melt Butter & Chocolate
In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and whisk in the sugars and espresso powder while still warm.
3. Mix Wet Ingredients
Whisk in eggs one at a time, then stir in vanilla extract until the mixture is glossy.
4. Add Dry Ingredients
Sift together the flour, cocoa powder, chili powder, cinnamon, cayenne (if using), and salt. Fold into the wet mixture until just combined. Add nuts if desired.
5. Bake
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs (don’t overbake!).
6. Cool & Serve
Cool completely before slicing. Sprinkle with flaky sea salt if desired. These brownies are best served slightly warm with a scoop of vanilla or cinnamon ice cream.
☕ D Rite Serving Tip:
Serve with a hot cup of chai, dark roast coffee, or even iced Mexican chocolate for the ultimate flavor combo.
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