Cinnamon-Chili Skillet Brownies


With just a touch of heat, these rich brownies are the perfect skillet sweet.

Cinnamon-Chili Skillet Brownies
Makes about 16
  • ¾ cup unsalted butter, melted
  • 2 (4-ounce) bars semisweet chocolate, chopped and divided
  • 3 large eggs
  • 1 cup granulated sugar
  • 1½ teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • 2 teaspoons instant coffee granules
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon ground red pepper, divided
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon confectioners’ sugar
  • Garnish: chili powder
  1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.
  2. In a small bowl, whisk together melted butter and 6 ounces chocolate until chocolate is melted. Microwave on high in 10-second intervals, if needed, stirring in between each.
  3. In a large bowl, whisk together eggs, granulated sugar, and vanilla. Slowly add chocolate mixture, whisking just until combined.
  4. In a small bowl, stir together flour, coffee granules, salt, cinnamon, and ½ teaspoon red pepper. Gradually add flour mixture to chocolate mixture, stirring just until combined. Gently fold in remaining chocolate. Pour batter into prepared pan.
  5. Bake until semi-firm to the touch, 25 to 30 minutes. Let cool completely. Cut into 16 squares.
  6. In a small bowl, stir together cocoa, confectioners’ sugar, and remaining ¼ teaspoon red pepper. Sprinkle brownies with cocoa mixture. Garnish with chili powder, if desired.



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