Life is better when you spice it up, and the same thing can also be said when it comes to brownies. Craving for something chocolatey, sweet, and spicy all in one bite? Then Peruvian pepper brownies topped with kicked up ganache will rock your world.
This Peruvian pepper brownie recipe came about from a school project where chocolate had to be used in a recipe. Of course, my son turned to me for advice. Not wanting to disappoint, I figured I’d use my already delicious brownie recipe and add a little something something to kick it up a few notches.
That little ‘something something’ turned out to be aji amarillo which is a spicy Peruvian yellow pepper. I buy it in paste form and it’s used in various Peruvian recipes. You can buy it in the Hispanic section of your market or Amazon. I use several brands like Goya, Inca’s Food, or Sibarita, to name a few. Just remember that the one you pick needs to be spicy, as they do sell it sín pica - non spicy.
I used the Goya brand to make these Peruvian pepper brownies, and I used a whole ¼ cup of amarillo paste to achieve our desired heat level. That’s quite a bit. I noticed in my past recipes that other brands can be spicier. For this reason, I suggest you start with 2 tablespoons and taste the batter. No, it won’t kill you to taste the batter. I’m still alive and I’ve done it all my life. If you want it spicier, add more. If not, don’t.
These brownies are then topped with a simple chocolate ganache. Yes, I add a little more amarillo paste to the ganache too. My kids loved it! You need to explore flavors! The only way you’ll know if you like them is to try them. Be adventurous!
Love chocolate? Try:
Life is too short for mediocre food.
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Peruvian Pepper BrowniesPrint Recipe Pin Recipe
- Preheat oven to 325°.
- Line a 8x8 pan with parchment. Allow overhang on 2 sides for easy removal. Grease or spray with baking spray.
- In a large bowl add flour, cocoa powder, salt, and sugar. Whisk well to combine.
- Add in oil, eggs, and coffee brandy.
- Mix until just incorporated then mix for 50 strokes. Batter should be dense, smooth, and shiny.
- Spread batter into prepared pan then tap pan once or twice to allow air bubbles to escape.
- Bake for 40 - 45 minutes. Test with a toothpick halfway between the edge and center of pan. There should be a few crumbs attached, but not gooey.
- Transfer onto cooling rack and allow to cool completely.
While brownies are baking, make ganache:
- Add the chocolate chips into a medium bowl.
- Heat cream in a small saucepan over medium heat to a simmer. You can also heat cream in a glass measuring cup in the microwave in 30 second increments until it’s steaming hot.
- Pour the hot cream over the chocolate chips. Do not stir. Gently swirl the bowl to cover chips and let it sit for a minute or two to allow the chips to melt. Whisk until smooth.
- Add the amarillo paste and cinnamon and whisk to combine. You can make it more spicy if you like by adding more to taste. Set aside to cool and thicken.
Drizzle and Slice:
- Spread ganache over cooled brownies. Allow the ganache to set. You can place the brownies in the fridge to speed it up. Slice and enjoy.
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