Fudgy Guajillo Chile Brownies

These rich and fudgy brownies are a real treat. The addition of Guajillo Chile Powder adds interest and complexity without being too spicy and the Blood Orange Fused Olive Oil adds notes of bright citrus. Delicious!

INGREDIENTS

• 1 C. All-Purpose Flour
• ¼ C. Organic Cocoa Powder, Dutch Processed
• 1 ½ tsp. Cinnamon, Sri Lankan True Ground
• ½ tsp. Sea Salt, Fine
• ¼ tsp. Guajillo Chile, Powder
• 1 ½ Sticks Unsalted Butter
• 3 Tbsp. Blood Orange Fused Olive Oil
• 1 12 oz. package Bittersweet Chocolate Chips
• 1 ¼ C. Granulated Sugar
• ½ C. Brown Sugar (Packed)
• 1 tsp. Espresso Powder
• 4 Eggs (Room Temperature)
• 2 tsp. Vanilla Extract, Mexican

DIRECTIONS

1. Preheat oven to 350°F. Grease an 11 x 7 glass baking dish.
2. Sift together the flour, cocoa powder, cinnamon, sea salt, and guajillo chile powder. Set aside.
3. Melt together the butter and chocolate chips using a double boiler or microwave (stirring regularly to avoid scorching). Allow to cool for 5 minutes.
4. Add white and brown sugars and espresso powder to the butter/chocolate chip mixture. Whisk until blended.
5. Next, add one egg at a time to the mixture, whisking until just blended in.
6. Add the blood orang olive oil and vanilla extract to the mixture, and whisk to incorporate.
7. Add the dry mixture from step 2, whisking until incorporated. Take care to not over-mix.
8. Pour the batter into the prepared baking dish, and bake until a toothpick comes out mostly clean (approximately one hour).  Some batter may still come out on the toothpick, but it shouldn’t be overly wet.
9. Allow to cool completely in the baking dish (this will take a few hours), then enjoy!

RECIPE TIPS

Want something a bit spicier? Substitute Cayenne Powder for the Guajillo Chile to give these brownies a kick of heat!

Have you made this recipe? Share your experience with us in the comments below.