These Spicy Chocolate Truffle Brownies are thick, rich and fudgy with a little kick from cayenne pepper which subtly heats the back of the throat and is utterly addictive. This recipe yields approximately 12 to 16 brownies.

Spicy Truffle Brownies

The inspiration for these spicy brownies came from a bar of chocolate.

When shopping the aisles of Target for items to send in a care package for my sister in North Carolina, I swiped a bar of chili-infused chocolate. When I got home I was totally wishing I bought myself a bar and contemplated if I should “forget” to send hers and keep it to my greedy-little-chocolate-hoarding self. In the end, I did what’s right and shipped it.

Spicy Truffle Brownies

However, if these subtly spicy and fudgy chocolate brownies were the result, how can I be mad at that?

Spicy Truffle Brownies ingredients

T Make These Spicy Chocolate Truffle Brownies You Will Need:

  • bittersweet chocolate
  • unsalted butter
  • eggs, at room temp
  • granulated sugar
  • dark brown sugar
  • unbleached all-purpose flour
  • unsweetened cocoa powder, plus more for dusting
  • cayenne pepper
  • baking powder
  • kosher salt

preheat oven and prepare pan

Preheat your oven to 350°F (or 180°C) and line a 9×9 baking pan. Then pray with a nonstick baking spray.

add chocolate and butter to saucepan

In a saucepan add 8 ounces of chopped bittersweet chocolate and 1 stick (1/2 cup) of unsalted butter.

melted chocolate and butter

Heat on low, slowly melting and stirring occasionally.

sift dry ingredients

Meanwhile in a mesh strainer set over a medium bowl, measure and add in the 1-1/4 cup unbleached all-purpose flour, 1/3 cup unsweetened cocoa, 3/4 teaspoon ground cayenne pepper, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.

sifted dry ingredients

Sifted the dry ingredients into a bowl below. Then set aside.

add sugars to chocolate mixture

To the butter and chocolate mixture, add in 1 cup white sugar and 3/4 cup dark brown sugar.

stir well to combine

Using a rubber spatula, stir until incorporated.

add vanilla and 1 egg at a time

Next add in 1 teaspoon vanilla and add one egg at a time, stirring well after each egg.

*I wait until the chocolate has cooled a bit and my eggs up to around room temp so they don’t curdle and cook.

thoroughly mix until

The mixture should be thick. and glossy.

gradually add in dry ingredients

Then add in 1/3 of the flour/cocoa mixture at a time to the chocolate mixture.

Stir to incorporate

Stir until just combined and repeat until all the dry ingredients are incorporated.

brownie batter

I wish you could smell this.

transfer batter to prepared pan

Transfer the brownie batter to the prepared pan.

spread evenly and bake

Spread the batter with an offset spatula and baked it in a preheated oven for about 30 minutes for fudgy brownies. If you are using a 8×8 pan you may need to bake it for 35 minutes. But as I always say, every ones oven is different. Check your brownies with a tooth pick or skewer, it’s done when the skewer comes out with a trace amount of batter (for fudgy brownies) or clean or for more done brownies .

baked Spicy Truffle Brownies

Once baked to your preference. Remove and let cook for 20 minutes before removing the brownies from the pan to finish cooling on a wire rack. Let cool completely.

sift cocoa powder over top

Then sprinkle with reserved cocoa powder.

cut Spicy Truffle Brownies

Finally, cut into 12 to 16 squares.

Spicy Truffle Brownies

To describe these brownies is pretty dang simple. The brownie itself is fudgy (because I always under bake mine, and yes it’s on purpose) and as your salivary glands are enjoying the chocolaty goodness, it’s when you swallow… that you feel a little bit of warmth in the back of your throat. It’s kind of remarkable. It’s one of those things that you won’t believe it could possibly taste good until you try it, kinda how I feel about avocado frosting… sounds kinda gross but I bet it’s delicious!

Spicy Truffle Brownies

HOW TO STORE HOMEMADE BROWNIES:

Store in an air-tight container or individually wrap in plastic wrap and keep at room temperature or refrigerate.

CAN YOU FREEZE HOMEMADE BROWNIES?

Yes! Individually wrap brownies in plastic wrap and then foil. Store in a resealable bag or lidded container.

HOW LONG WILL HOMEMADE BROWNIES LAST?

If stored properly, homemade brownies can last at room temperature for 3 to 4 days. If refrigerated, they can last up to a week. Frozen brownies are good up to 3 months.

Spicy Truffle Brownies

Enjoy! And if you give this Spicy Chocolate Truffle Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Truffle Brownies

Spicy Truffle Brownies
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Yield: 16 servings

Spicy Chocolate Truffle Brownies

These Spicy Chocolate Truffle Brownies are thick, rich and fudgy with a little kick from cayenne pepper which subtly heats the back of the throat and is utterly addictive.
Prep Time: 25 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

  • nonstick baking spray with flour
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 4 large eggs, at room temp
  • 1 teaspoon pure vanilla extract
  • 1¼ cup unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa powder, plus more for dusting
  • 3/4 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Equipment

Instructions 

  • Preheat your oven to 350℉ (or 180℃).
    Line a 9x9 baking pan with parchment and spray with nonstick baking spray.
  • In a saucepan add the chopped and butter. Heat on low, slowly melting and stirring occasionally.
  • Meanwhile in a mesh strainer set over a medium bowl, measure and add in the flour, cocoa powder, cayenne pepper, baking powder and fine salt. Sift the dry ingredients into a bowl below. Then set aside.
  • To the butter and chocolate mixture, add in 1 cup white sugar and 3/4 cup dark brown sugar. Using a rubber spatula, stir until incorporated. Next add in vanilla and one egg at a time, stirring well after each egg.
    NOTE: I wait until the chocolate has cooled a bit before adding the eggs to avoid scrambling them.
  • Then add in 1/3 of the flour/cocoa mixture at a time to the chocolate mixture. Stir until just combined and repeat until all the dry ingredients are incorporated.
  • Transfer the brownie batter to the prepared pan. Spread the batter with an offset spatula and baked it in a preheated oven for about 30 minutes for fudgy brownies.
    If you are using a 8×8 pan you may need to bake it for 35 minutes. But as I always say, every ones oven is different. Check your brownies with a tooth pick or skewer, it’s done when the skewer comes out with a trace amount of batter (for fudgy brownies) or clean or for more done brownies .
  • Once baked to your preference. Remove and let cool for 20 minutes before removing the brownies from the pan to finish cooling on a wire rack. Let cool completely.
  • Sprinkle with extra cocoa powder, cut and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1piece, Calories: 279kcal, Carbohydrates: 39g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 110mg, Potassium: 153mg, Fiber: 2g, Sugar: 28g, Vitamin A: 291IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 2mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American

This recipe was originally posted on July 21, 2011 and has been updated with clear and concise instructions, new photography and helpful information.