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Spiced Hot Chocolate Brownies Recipe

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★★★★★

5 from 113 reviews

Decadent spiced hot chocolate brownies with a rich, fudgy texture elevated by warming spices like cinnamon, cayenne, and smoked paprika. These brownies are baked to perfection and topped with a creamy, spiced cocoa frosting that adds a smoky kick and balances sweetness perfectly.

Ingredients

Scale

Brownies

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 1 cup (120 g) all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1/4 cup whole milk powder
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 12 oz bittersweet chocolate, finely chopped (about 2 cups)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract

Frosting

  • 4 cups (460 g) confectioners’ sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup Dutch-processed cocoa powder
  • 1/3 cup heavy cream
  • 1 tsp smoked paprika, plus more for dusting
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 13 x 9-inch metal baking pan with butter, then line it with parchment paper leaving an overhang on two opposite long sides. Grease the parchment to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, whole milk powder, cinnamon, kosher salt, and cayenne pepper until evenly combined.
  3. Melt butter and combine sugars and chocolate: In a medium saucepan over medium heat, melt the butter until just bubbling, then remove from heat. Stir in the bittersweet chocolate, granulated sugar, and light brown sugar until the chocolate becomes glossy and smooth.
  4. Add eggs and vanilla: Add the eggs one at a time to the chocolate mixture, stirring well after each one to fully incorporate. Stir in the vanilla extract.
  5. Combine wet and dry mixtures: Pour the chocolate mixture into the bowl with the dry ingredients and gently fold using a rubber spatula until no dry streaks remain and the batter is uniform.
  6. Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a tester inserted into the center comes out with a few moist crumbs attached.
  7. Cool the brownies: Let the brownies cool in the pan for 15 minutes. Then, using the parchment overhang, lift the brownies out and transfer them to a wire rack to cool completely.
  8. Prepare the frosting: In the large bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat together confectioners’ sugar, softened butter, cocoa powder, heavy cream, smoked paprika, vanilla extract, and kosher salt on medium-high speed for about 5 minutes until the sugar has dissolved and the frosting is light and fluffy.
  9. Frost the brownies: Dollop the frosting over the cooled brownies. Use an offset spatula or the back of a spoon to spread the frosting evenly to your liking. Finish by sprinkling a little extra smoked paprika over the top for garnish and a smoky flavor boost.

Notes

  • To ensure even baking, make sure to mix the batter until fully combined but avoid overmixing to keep brownies tender.
  • For an extra chocolate punch, you can fold in chocolate chips or chunks into the batter before baking.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow the brownies to cool completely before frosting to prevent the frosting from melting.
  • Adjust cayenne pepper based on your spice tolerance to make it milder or spicier.

Keywords: spiced brownies, hot chocolate brownies, cocoa brownies, cinnamon brownies, cayenne pepper brownies, smoked paprika frosting, chocolate dessert

Find it online: https://flavorsbymaya.com/spiced-hot-chocolate-brownies-recipe/