Peruvian Pepper Brownies
Craving for something chocolatey, sweet, and spicy all in one bite? Then Peruvian pepper brownies are what you need.
Bars, Brownies, Chocolate, Spicy
2 - 4
amarillo pepper paste*
Start with 2 tablespoons and add more to your taste.
You can substitute with vanilla or bourbon.
Kicked Up Ganache Topping:
semi-sweet chocolate chips
amarillo pepper paste
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.
*I have made this recipe using 2 tablespoons for the tiniest hint of spice to using 4 tablespoons for a wow factor. You can taste the batter and add to your liking.
Peruvian Pepper Brownies https://www.thegeneticchef.com/peruvian-pepper-brownies/