After an easy day three, I was a little nervous for day four. I love brownies. I love chocolate. (who doesn’t?) But I’m not particularly a spicy person. My spicy threshold is quite low and whenever I go to a restaurant and order a dish where I can choose the spiciness level, I go with mild. Every single time. Call me a wimp, but my tongue doesn’t exactly enjoy the feeling of being burned alive. And how spicy are five jalapeño peppers? I had no idea what to expect.
Turns out, five jalapeño peppers are nothing. I could barely taste the jalapeños and the brownies were most definitely not spicy. I’m pretty sure, however, I did something wrong. I removed the seeds for fear that the brownies would turn out deathly spicy, and it turns out, unsurprisingly, that I’m not a very good judge of spiciness levels of a jalapeño. So, if you want your brownies to actually turn out spicy instead of just having a mild jalapeño-y flavor, keep the seeds in when mincing the jalapeños.
Plus, having heard about the amazing thing that is the Baked Brownie (from the Baked bakeshop), I decided to use that as the base recipe, and it definitely didn’t disappoint. It’s good stuff.
Jalapeño Brownies (Adapted from Baked: New Frontiers in Baking)
Makes 24 brownies
1 1/4 cup all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate
1 cup (2 sticks) unsalted butter
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly pressed brown sugar
5 large eggs, room temperature
5 large jalapeños, minced
1. Preheat oven to 350 F and grease or line a 9 x 13 baking pan with parchment paper
2. In a medium bowl, whisk together the flour, salt, and cocoa
3. Melt the chocolate, butter, and espresso powder in a large bowl over a saucepan of simmering water (a bain-marie). Turn off the heat, and add the in the sugar. Whisk until completely combined, and remove bowl from pan. The mixture should be at room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat to prevent the brownie from becoming cakey.
5. Sprinkle the flour mixture over the chocolate and fold it in using a spatula (not a whisk).
6. After all the flour has been added with a little flour still visible, fold in the jalapeños.
7. Pour batter into prepared pan and bake for 30 minutes. The toothpick should come out mostly clean.
8. Let brownie cool and cut. This is optional, but sprinkle with powdered sugar before serving.