Whip it Up Week 5 – Subtly Spicy Chocolate-Chili Brownies (Yum!)

Well I missed Whip it Up Week 4 since I was in Costa Rica, but don’t worry, I’ll be making that up as soon as I can! This week’s theme is “Spicy”. I immediately tought of the Penne Alla Vodka that I mad for Week 3, since it was a spicy dish. Doh!! But then I remembered a recipe that I saw in my Rachael Ray magazine that would fit the bill. (And also, I needed a dessert for my GAP party tomorrow!) So what do you get with “spicy” and “dessert”? Subtly Spicy Chocolate-Chili Brownies.


-8 ounces good-quality bittersweet chocolate, broken into pieces
-1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
-1 cup granulated sugar
-3/4 cup packed dark brown sugar
-11/4 cups all-purpose flour
-1 /3 cup unsweetened cocoa powder
-1 teaspoon chili powder
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-4 large eggs
-1 pint vanilla ice cream (optional)
-One bar good-quality bittersweet chocolate, shaved into curls with a vegetable peeler (optional)
1. Preheat the oven to 350°. Butter a 9-by-13-inch baking pan.

2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.

3. In a resealable plastic bag, combine the flour, cocoa powder, chili powder, baking powder and salt and shake together to mix. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes. Let cool 5 minutes, then cut the brownies into desired shapes with a cookie cutter or knife. Serve warm with a scoop of ice cream and the chocolate curls.

Subtly Spicy Chocolate-Chili Brownies


1. Was the recipe easy to follow?
Yes. Very. Although I’m not sure why Rachael Ray feels the need to mix up the dry ingredients in a Ziplock baggie, instead of mixing it the normal way, like with a bowl and spoon. She’s weird.

2. Did the dish taste good?
It’s definitel different. It’s a really good brownie – crunchy crust that flakes away, moist, chewy brownie, and just a hint of the chili powder.

3. Would you make it again?
Yes. I’d want to try it with the ice cream, and maybe swap out the chili powder for cayenne pepper to see what happens.

4. Leftover quotient?
If they were just for me and Dave, there would be many left over, since it’s a 9×13 pan. But since I made this for 15 women, I don’t see there being many, if not any, leftovers.

5. Any additions/edits to the recipe?
I didn’t serve them warm and with vanilla ice cream. And so I also didn’t make little bittersweet chocolate shavings for it. I would try it heated up and with the ice cream next time. Also, I couldn’t find squares of bittersweet chocolate, so I just used chips of it and figured out how much would equal the amount of squares I needed. Didn’t seem to make a difference to me!!

6. Dave’s thoughts:
“The consistency, smoothness and chewyness of the brownie was right on, but the flavor might be a little too strange for my taste.”

Make them and taste for yourself!!


  1. those look amazing! I think you're probably right though, cayenne pepper might work better. 🙂

  2. Shoshanah says

    Sounds really interesting, I'd love to try them.

    And I would guess that the point of mixing the dry ingredients in a ziplock bag is so you don't have to get another bowl dirty? At least that sounds like the plus to me

  3. These look really good.

    Tell me more about this GAP party.

  4. This is seriously new to me, spicy brownies? I'd like to taste one though, you gotta try everything at least once, yes?:p


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