Cupid’s Brownies (Chocolate-Chili)

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Cupid’s Brownies (Chocolate-Chili)

Production: 24 – Serving
Preparation: 15 Minutes
Cooking: 40 Minutes

It is well known that Cupid like to add a little spice in our lives …..

When February come, our little angel of love spin the weels in is brain to find new ways to spur our senses and raise the temperature for the couples that are little chilled by the winter cold.

So in his honor, we present a happy little dessert that will bring back some warmth in the mouth and redness on the cheeks of your guests.

Chocolate and chilli are old friends who like to surprise us with the remarkable harmony between their distinctive qualities. Chocolate, rich and generous with a suave texture and its incomparable scent while pepper stimulates and awakens the senses.

Our little “Cupid” brownies are a good example of this Choco-chili marriage. You can easily adjust the dose of pepper in the batter and in the thin layer of coverage to suit your preferences. If you like your food really spicy; double the suggested amount.

This recipe makes a good supply of tasty small squares. They store well in an airtight container in the refrigerator or freezer.

Cupid's Brownies (Chocolate-Chili)

Butter – [3/4 lbs.]  (340 g.)
70% cocoa Black Chocolate – [12 oz.s]  (360 g.)
Eggs – [6]
White Sugar – [1 3/4 cup]  (440 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Salt – [1 teaspoon]  (5 ml.)
Espresso Coffee – [1/4 cup]  (65 ml.)
Dried Piquin Chili – [1 teaspoon]  (5 ml.)
Chocolate chips – [1 cup]  (250 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Dry Cocoa (Powder) – [2 tablespoons]  (30 ml.)
Icing Sugar  – [2 tablespoons]  (30 ml.)
Cayenne pepper – [1 teaspoon]  (5 ml.)

1- Preheat the oven to 350F (180C).
2- In a bowl, melt the butter and dark chocolate (in a double boiler or a microwave).
3- Mix well and let cool on the counter (10-15 minutes).
4- In a mortar or a mill, grind the  Piquín Chili into a fine powder.
5- In a large bowl, whisk eggs, sugar, espresso and vanilla.
6- Add the chocolate/melted butter and mix well.
7- Blend in flour, salt and hot pepper flakes. Stir well to create a homogeneous mixture.
8- Butter and flour a large brownie pan (or two small ones).
9- Pour the batter into the pan.
10- Bake 30-35 minutes.
11- Remove from oven and let cool completely in pan.
12- In a small bowl, combine cocoa, icing sugar and cayenne pepper.
13- Sprinkle the entire surface with this mixture.
14- Cut into 12 large servings (or 24 small ones).


  1. Comment by Dave at eRecipeCards:

    YES!!! I have been a huge fan of adding cayenne spice to sweets. Just a touch (In my opinion, a tsp is a bit too much for me, I like just a hint, 1/4 tsp is fine (but I also have access to some very fresh spices, which makes a big difference with cayenne).

    Wonderful photos, you make these look so deliciously moist!

    It’s a keeper,
    Thanks for sharing

  2. Comment by Francois:

    Hi Dave
    Thanks for the comment.

    About the quantities of spices, of course it is up to the personnal taste of the cook 😉
    We only use freshly grounded spices and in this specific recipe, the large amount of chocolate have a smoothing effect that reduce the “heat” from the chili pepper.

    Francois ( JeBouffe)

  3. Comment by Vicky:

    Can you freeze these? Make a big batch? Cannning, etc.?

  4. Comment by Francois:

    Yes, they are very easy to freeze. Wrap the square in plastic wrap or vacuum-pack them and you can keep them in the freezer. About two month with the wrapping and up to a year with the vacuum pack

    As with almost everything helse it is possible to can those but you will have to experiment to find the correct processing time. I suspect that you would have to cook the cake in a pressure canner. also the final texture would probably be very different.