A spicy chocolate dessert

Several versions of this sea salt brownie with spiced-orange cream out there, but this is a take on the classic brownie that has a bit of a kick to it.

I ran across this idea while at a BBQ get-together at a friend’s house and immediately fell in love with it. I made them the following week for my family, adding to it my own ideas and ingredients, and ended up with a brownie masterpiece.

The homemade whip cream really is the icing on the cake here. As you will notice in the ingredients, I added orange and spices to the whipped cream, but you could add any flavor you like for the same result. I think orange and dark chocolate offers a great flavor profile together, same with raspberry so that you can experiment with your own taste.

How spicy do you like it?

If you are sensitive to spicy, you can also reduce the amount you put in the brownies. I like some kick, so I added plenty…but the first time I made them, I accidentally put in a tablespoon of chili powder instead of a teaspoon, and that was a little intense but actually quite yummy. The next time I made them, I cut that in half to get the amount listed in the recipe below. I added orange zest and raspberries to the finished brownie, which added to the visual appeal and taste buds. Enjoy

Here’s the recipe for a sea salt brownie with a kick:

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp coarse sea salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 to 1 1/2 tsp chipotle chili powder (use more or less depending on how spicy you want them)
  • 1 cup (2 sticks) butter
  • 12 oz dark chocolate (I used Ghirardelli Dark Chocolate Chips 60%, any kind will do)
  • 2 tsp instant coffee
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 5 eggs, room temp
  • 2 tsp vanilla extract

Making the brownies

Preheat oven to 350 degrees F. Grease a 9 x 13 glass or light metal pan.

Combine the flour, salt, and spices in a small bowl.

Melt the chocolate, butter, and instant coffee together. I used a small saucepan filled with water over medium heat and put a metal mixing bowl on top of the saucepan—this aids in getting smooth chocolate without burning or seizing. You don’t want the boiling water to touch the upper pan.

Once the chocolate and butter are melted, turn the heat off. Mix in the sugar and brown sugar until completely combined. Let the chocolate mixture cool to room temp. I transferred it to a large mixing bowl to let it cool.

Once the chocolate is at room temp (which it won’t take very long to get to room temp), use a whisk and whisk in the 5 eggs. Add the vanilla.

Carefully fold the flour mixture into the chocolate mixture a bit at a time. Don’t over mix. Once the batter is fully combined, pour into your greased pan and place in the oven for 30 minutes.

Tips: My oven is a bit testy at times, so my brownies took 40 minutes. You will have to keep an eye on them, and once a toothpick comes out clean, they are done.

Orange Spice Whip Cream

Ingredients:

  • 2 cups of heavy whipping cream
  • 4 tablespoons of powdered sugar
  • Cinnamon and nutmeg to taste
  • A few drops of orange extract to taste

Start with COLD cream. 2 cups of cream will make about 4 cups whipped cream. Place cream in a bowl and start whisking. Big strokes will get air into the cream and will make it fluff up faster.

Once the cream starts to thicken, begin to add the powdered sugar. They suggest 2 TBSP per one cup of cream, so about 4 tablespoons, or taste for this recipe. Add the extract. Continue to whip the mixture until the desired consistency is achieved. Fold in spices. Taste and adjust anything you need to. Chill.

Top brownies with whip cream, garnish with your choice of fruit or berry, and be prepared for some smiles:)