Spicy Hot Cocoa Brownies
Walnut-topped brownies, spiced with cinnamon and ground red pepper. You can vary the amount of red pepper or even add sautéed chopped fresh jalapeño or Serreno chili pepper, depending on how much heat you like in your sweets.
- ¾ cup (1½ sticks) Challenge Butter
- 2 cups sugar
- ¾ teaspoon ground red pepper
- 4 eggs
- 1½ teaspoons vanilla
- 1 cup flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts
Preheat oven to 350° F.
Butter a 9-inch-square baking pan (for thinner brownies use a 9"x13" baking pan and reduce cooking time by 5 or 10 minutes).
Cream butter. Combine red pepper and sugar; add to butter and cream until fluffy. Beat in eggs. Combine flour, cocoa, cinnamon and salt. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.
Spread mixture in prepared pan. Sprinkle nuts evenly over the top.
Bake 35 to 40 minutes. Cool and cut into squares.
Note: Increase red pepper or add a sautéed chopped fresh jalapeno or Serrano chili pepper for hotter brownies.