Tuesday, January 19, 2016

Chocolate-Chili Brownies with Cinnamon Whipped Cream

Source: Rachel Ray
Whipped cream by Aimee

  • ounces good-quality bittersweet chocolate, broken into pieces
  • stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
  • cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons chili powder
  • pinch cayenne
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • large eggs
  • 1 cup heavy whipping cream
  • 1 TB pure maple syrup
  • 1 tsp cinnamon
  1. Preheat the oven to 350 degrees . 
  2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
  3. In bowl, combine the flour, cocoa powder, chili powder, baking powder and salt. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add to the flour mixture and stir until smooth. 
  4. Spread the brownie mixture into an oiled 13 x 9 pan and bake until set, about 25 minutes. 
  5. Meanwhile, make whipped cream: whisk together cream & syrup until mixture starts to thicken. Add cinnamon and whisk until desired consistency. 
  6. Let brownies cool 5 minutes after cooking; top with whipped cream.

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