- 30 minutes
- 25 minutes
For those who haven't had hot pepper chocolate, it can seem like an odd coupling. But for many cooks, after tasting this spirited combination, it's hard to eat any other chocolate from that point on. The reason is because chocolate infused with hot peppers has so many dimensions of flavor. After tasting the difference, plain chocolate seems, well, too plain! This recipe calls for everyday chocolate brownies with a creamy, hot pepper chocolate ganache. The sauce looks like it would be complicated but it is so easy and you can prepare it in about five minutes to go with your brownies.
- Preheat oven to 350 degrees. Grease the bottom and sides of shallow baking pan. Mix all ingredients in a large mixing bowl and spread on baking pan. Bake for 15-20 minutes, until brownies have a fudgy consistency. (Note: bake a few minutes longer for crispier, harder brownies.)
- For the sauce: Melt butter in a pan. Add Ghirardelli chocolate baking chips and stir until melted. Add 1 / 4 cup hot chocolate powder (check your Food Lion shelves for fine hot chocolate â the higher the quality of the powdered hot chocolate the better the ganache will taste.) Remove seeds from peppers, but do not slice them because you'll need them to remain intact enough to grate into the chocolate sauce. Using your micro plane or the fine side of a cheese grater, grate 1 / 2 of each pepper into the sauce. (Consider using gloves to great the peppers and take care not to touch your eyes, nose or lips after grating.)
- Add a sprinkle of salt to the sauce, stir and taste. Wait a moment for the pepper flavor to kick in and taste again. When you feel the sauce is spicy enough for your palate, spoon over brownies and serve while hot. (If youâve overdone the pepper, simply add a pat of butter and a few extra chocolate chips and continue to stir until flavor has been reduced to your liking.)
- When brownies have cooled, cut into squares and arrange on a plate. Pour chocolate sauce over brownies and serve while sauce is warm.