As you might know, I am a huge fan of Burlap & Barrel, the purveyors of single origin spices. They are unique, they are ethical and, hand down, make my food taste a million times better. I went on a small (only 10) spice shopping spree the other day and when planning out what to make this weekend as a sweet treat, I decided to incorporate cinnamon, clove and chili powder into these from-scratch brownies. They are delicious and the warm spices add that “wow” factor!
Ingredients
1/3 cup Dutch-processed cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/4 to 1/2 teaspoon chili powder, depending on how spicy you like)
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
Directions
Heat oven to 350F degrees. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.
Whisk cocoa, spices, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 30 minutes.
Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour more. Cut into 2-inch squares and serve.
