Brownies with a kick

Palm Coast Observer
Opinion

While unpacking boxes recently, I found a book — a journal if you will. And in between random to-do-lists and addresses of my friends who have scatted throughout the country, I found some recipes. Each page hand written in different color skinny markers, these were my go-to recipes for much of my early 20s, many of them now memorized but not often utilized.

One recipe, written in bright red marker, that I thought needed a comeback was for chili chocolate brownies. I found this recipe on a food blog when I first started baking back in college. Since then, I have made some changes of my own, noted on the page in pencil.

What I love about these specific brownies is that they have all the rich chocolaty goodness a brownie is supposed to have with an added kick of spice.

But enough about me. I would love to hear about some of your long-lost recipes and personal favorites. Send your culinary adventures to [email protected] for a chance to be featured in an upcoming column.

Chili chocolate brownies
Makes 16 large or 25 small

What you need:
½ cup all-purpose flower
1 ½ teaspoons ground cinnamon
¾ teaspoon chili powder
½ teaspoon cayenne pepper
10 tablespoons unsalted butter (note: 8 tablespoons = 1 stick)
1 ¼ cups sugar
3/4 cup and 2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 large eggs, cold
2/3 cups milk chocolate chips (optional)

What to do:
Position rack in the lower third of the oven. Preheat to 325 degrees. Line the bottom and sides of an 8x8 inch pan with foil.

Whisk together flour and spices. Set aside. In a double boiler, or medium heatproof bowl above simmering water, combine butter, sugar, cocoa and salt. Stir occasionally, until butter is melted and mixture is smooth and hot. Remove bowl and set aside.

Stir in vanilla. Add eggs one at a time, stirring vigorously.

Add flour and spice mixture and stir until blended. Fold in chocolate chips.

Spread evenly in the pan and bake 20-25 minutes.