desserts

Peruvian Pepper Chocolate Brownies

Deep coca flavour is perfectly enhanced by peppery Peruvian Amarillo Chili Pepper and Ground Cinnamon in this delightfully rich take on traditional homemade brownies.
5 min
PREP TIME
15 min
COOK TIME
190
CALORIES
9
INGREDIENTS

INGREDIENTS 16 SERVINGS

  • 1 package (450 grams) brownie mix
  • 1/4 cup (60 milliliter) water
  • 1 egg , beaten
  • 1/4 cup (60 milliliter) vegetable oil
  • 1 tablespoon (15 milliliter) Peruvian Amarillo Chili Pepper , divided
  • 1/2 teaspoon (2 milliliter) Cinnamon Ground
  • 2 teaspoon (10 milliliter) Club House Pure Vanilla Extract
  • 1/2 cup (125 milliliter) semi-sweet chocolate chips
  • 1 tablespoon (15 milliliter) icing sugar

Preparation

  • 1 Preheat oven to 350°F (180°C). Lightly grease an 8x8-inch (20 x 20 cm) square baking pan and set aside.
  • 2 Combine dry brownie mix with water, egg and oil. Mix until well blended, stir in 2 tsp (10 ml) of ground Peruvian pepper, cinnamon, vanilla extract and chocolate chips.
  • 3 Pour and spread mix into prepared pan.
  • 4 Bake 30 to 35 minutes, or until a toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares.
  • 5 Combine icing sugar and remaining 1 tsp (5 mL) ground Peruvian pepper.
  • 6 Dust each brownie with icing sugar mixture.

NUTRITION INFORMATION

(per Serving)

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