I really love desserts with a kick, like a spike of bourbon or a punch of tart citrus. In this case, the kick in these chocolate chip brownies comes from chili powder and cinnamon. I had some Mayan Cocoa from the Savory Spice Shop that I needed to use up, and I also wanted to make an easy dessert to bring to my mom’s house for the upcoming holiday weekend. Enter spicy brownies! The simplicity and nostalgia of brownies coupled with a hint of spice makes them a little more unique and fun.
Mayan Cocoa consists of dutch cocoa with chili powder and cinnamon added. If you can’t find this type of cocoa in your local spice shop or grocery store, you could easily make your own by just adding a bit of chili powder and cinnamon to your cocoa powder. These brownies are on the softer side and the spice hits you lightly and pleasantly in the back of the throat. They’re spicy enough without being overpowering.
- 1 1/2 cups flour
- 3/4 cup Mayan Cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup melted coconut oil
- 1/2 cup maple syrup
- 1 Tbsp. vanilla extract
- 2 eggs
- 1/2 cup chocolate chips
- Heat oven to 350°. Grease a 9×13 glass or baking pan with cooking spray.
- In a large mixing bowl, combine the flour, cocoa, baking powder and salt.
- Beat in the coconut oil, maple syrup, vanilla and eggs. Mix until combined, but don’t overmix.
- Stir in the chocolate chips.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Dust with powdered sugar and cut into squares. Makes 18 brownies. Are you a fan of spicy desserts? How do you like to add a kick to your sweets? Leave a comment!