“These brownies have a little extra bite to them, enough to make the sweetness interesting.”
READY IN:
50mins
YIELD:
16-24 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350; prepare 9x9-inch or 9x13-inch baking pan with butter or butter flavored non-stick cooking spray.
  2. Cream butter with mixer; margarine or spreads are not recommended.
  3. Add sugar and red pepper to the butter; cream with mixer until fluffy.
  4. Using a wooden spoon, stir in vanilla, almond extract, and eggs until just combined; do not overbeat; do not use mixer; overbeating results in brownies that rise too much during baking, and then fall as they cool.
  5. If spicier brownies are desired, add jalapenos.
  6. In a separate bowl, combine the flour, cocoa, cinnamon, and salt; adding ingredients separately to butter mixture can result in overbeating.
  7. Gently stir the dry ingredients into butter mixture; if desired add chocolate chips to the butter mixture with the dry ingredients; stir until combined.
  8. Spread mixture into prepared pan; if desired, evenly spread walnut pieces over the top of the batter.
  9. For a 9x9-inch pan, bake on center rack for 35 to 40 minutes; for a 9x13-inch pan, bake on center rack for 30 to 35 minutes.
  10. Cool on a wire rack and cut into squares.

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