Paprika (or any chiles) Brownies

These are not for everyone, but they’re wonderfully reminiscent of mayan hot chocolate: sweet with a hint of spicy intrigue. Feel free to experiment with different peppers to suit you.

These are best if made a day ahead.

• 2 sticks of butter
• 2 C packed brown sugar
• ¾ cup dutch process cocoa powder
• 1 t baking powder
• 1 tsp salt
• 2 t vanilla
• 3 eggs
• 1 ½ cups whole wheat flour
• 2 fresh paprika peppers, chopped, seeds and all.  (or another medium chile)
• 1 tbsp hot red pepper flakes (optional)
• 2 cups semisweet choc chips

Preheat oven to 350. Butter a 9” by 13” pan. 

Melt the butter in a saucepan. Add the sugar and return to heat to dissolve. Remove from heat and Sift in and stir the cocoa, baking powder, salt, and vanilla. Let cool until warm like bathwater. Whisk in eggs, stir until smooth. Add the chopped paprika pepper and half the chocolate chips. Spoon into baking pan. Sprinkle the pepper flakes over top of batter in pan and sprinkle remaining choc chips.

Bake about 30 minutes. The brownies should feel set in center and on edges, but a knife needn’t come out clean. Cool over night. Cut and serve.

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Snell Family Farm - Buxton, Maine - 207.929.6166