Spiced Hot Chocolate Brownies Recipe

Introduction

These Spiced Hot Chocolate Brownies bring a rich, indulgent twist to classic brownies. Infused with warming spices like cinnamon, cayenne, and smoked paprika, they offer a delightful mix of heat and chocolatey sweetness perfect for cozy gatherings.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 1 cup (120 g) all-purpose flour
• 2/3 cup Dutch-processed cocoa powder
• 1/4 cup whole milk powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 12 oz bittersweet chocolate, finely chopped (about 2 cups)
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 4 cups (460 g) confectioners’ sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup Dutch-processed cocoa powder
• 1/3 cup heavy cream
• 1 teaspoon smoked paprika, plus more for dusting
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 375°F. Grease a 13″ x 9″ metal baking pan with butter and line it with parchment paper, leaving an overhang on two opposite long sides. Grease the parchment with butter as well.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, whole milk powder, cinnamon, salt, and cayenne pepper until evenly combined.
3. Step 3: In a medium saucepan over medium heat, melt the butter until it just begins to bubble, then remove from heat.
4. Step 4: Stir in the chopped bittersweet chocolate, granulated sugar, and brown sugar until the chocolate is glossy and the sugars are well incorporated.
5. Step 5: Add the eggs one at a time, stirring well after each addition to fully blend them in, then stir in the vanilla extract.
6. Step 6: Pour the chocolate mixture into the flour mixture and gently fold with a rubber spatula until no dry streaks remain.
7. Step 7: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a tester inserted into the center comes out with a few moist crumbs attached.
8. Step 8: Let the brownies cool in the pan for 15 minutes. Use the parchment overhang to transfer them to a wire rack and cool completely.
9. Step 9: For the frosting, beat the confectioners’ sugar, softened butter, cocoa powder, heavy cream, smoked paprika, vanilla extract, and salt in a large bowl on medium-high speed for about 5 minutes, until the sugar is dissolved and the frosting is smooth and fluffy.
10. Step 10: Dollop the frosting onto the cooled brownies. Use an offset spatula or the back of a spoon to spread it evenly. Finish by sprinkling a little smoked paprika on top for an extra flavor pop.

Tips & Variations

• Use high-quality bittersweet chocolate for richer flavor and smoother texture.
• If you prefer less heat, reduce the cayenne pepper or omit the smoked paprika from the frosting.
• For a festive twist, add a handful of chopped nuts or chocolate chips to the batter before baking.
• Substitute whole milk powder with an equal amount of regular milk powder if unavailable.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Before serving, allow refrigerated brownies to come to room temperature for the best texture. Frosted brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately to maintain texture.

What if I don’t have smoked paprika?

If you don’t have smoked paprika, you can use regular paprika or omit it altogether. The frosting will still be delicious but will miss the smoky undertone.

Spiced Hot Chocolate Brownies Recipe

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★★★★★

4.9 from 146 reviews

These Spiced Hot Chocolate Brownies are a decadent twist on classic brownies featuring a blend of Dutch-processed cocoa, cinnamon, cayenne, and smoked paprika. With a rich chocolate base combined with a luscious, spiced frosting, they deliver an indulgent treat perfect for those who enjoy a hint of warmth and spice in their desserts.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownies

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 1 cup (120 g) all-purpose flour
• 2/3 cup Dutch-processed cocoa powder
• 1/4 cup whole milk powder
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 12 oz bittersweet chocolate, finely chopped (about 2 cups)
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract

Frosting

• 4 cups (460 g) confectioners’ sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup Dutch-processed cocoa powder
• 1/3 cup heavy cream
• 1 tsp smoked paprika, plus more for dusting
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt

Instructions

1. Prepare Pan: Preheat the oven to 375°F. Grease a 13″ x 9″ metal baking pan with butter. Line the pan with parchment paper, leaving an overhang on two opposite long sides, then grease the parchment with butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, Dutch-processed cocoa powder, whole milk powder, cinnamon, kosher salt, and cayenne pepper until thoroughly combined.
3. Melt Butter: In a medium saucepan over medium heat, melt the softened butter until it just starts to bubble, then remove from heat.
4. Add Chocolate and Sugars: Stir in the finely chopped bittersweet chocolate, granulated sugar, and light brown sugar into the melted butter. Mix until the chocolate is melted and the mixture becomes glossy.
5. Add Eggs and Vanilla: Add the eggs one at a time, stirring well after each addition to blend fully. Stir in the pure vanilla extract.
6. Combine with Dry Ingredients: Pour the chocolate mixture into the bowl with the dry ingredients. Fold gently with a rubber spatula until no dry streaks remain.
7. Bake Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a tester inserted into the center comes out with a few moist crumbs attached.
8. Cool Brownies: Let the brownies cool in the pan for 15 minutes. Using the parchment overhang, transfer the brownies onto a wire rack and allow them to cool completely.
9. Prepare Frosting: In a large bowl fitted with a whisk attachment (stand mixer) or using a handheld mixer, beat confectioners’ sugar, softened butter, Dutch-processed cocoa powder, heavy cream, smoked paprika, vanilla extract, and kosher salt on medium-high speed for about 5 minutes until the sugar has dissolved and the frosting is smooth and fluffy.
10. Frost Brownies: Dollop the prepared frosting onto the cooled brownies. Using an offset spatula or the back of a spoon, spread the frosting evenly across the surface. Finish by sprinkling a little extra smoked paprika on top for garnish.

Notes

• Using room temperature eggs helps achieve a smoother batter and better texture.
• For a spicier kick, increase the cayenne pepper slightly, but be cautious to avoid overpowering the chocolate flavor.
• Lining the pan with parchment and greasing it thoroughly ensures easy removal of the brownies.
• For best results, allow brownies to cool completely before frosting to prevent melting the frosting.
• Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These brownies can be frozen without frosting; thaw and frost before serving.

Keywords: spiced brownies, hot chocolate brownies, spiced hot chocolate, cinnamon cayenne brownies, smoked paprika frosting, chocolate dessert