What's better than our cinnamon-infused Bird's Eye Chili hot chocolate? Our cinnamon-infused Bird's Eye Chili hot chocolate in brownie form. They were at hit at the NYC Beer Week Opening Bash, where reviews included "I don't like brownies, but I like these," and "These are the best thing I've ever tasted." The unlimited beer samples may have factored into the latter, but we'll take the compliment.
Adapted from Bon Appetit's Cocoa Brownie recipe
1 1/4 cup cane sugar
3/4 cup cocoa powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 cup butter, melted
1 - 2 tsp Bird's Eye Chili extract, to taste
1/3 cup all-purpose flour
Preheat oven to 350 degrees and line an 8 x 8 inch pan with parchment paper or foil. In a large bowl, sift together the sugar, cocoa, salt, and cinnamon. Fold in the melted butter. In a small bowl, beat eggs with Bird's Eye Chili extract, then fold into batter. Add flour and stir until just combined.
Transfer batter to prepared pan and bake for 25 - 30 minutes, until a tester inserted in the center of the pan comes out clean. Cool completely in pan, then transfer to a cutting board and cut into 9 squares.