We all need a chocolate fix here and there, regardless of the season, and these spicy rosemary sea salt brownies are just what the doctor ordered. This super fudgy brownie recipe combines chocolate, rosemary, and sea salt with a touch of heat from ground cayenne pepper. Let’s grab a glass of cold milk, and get BAKED!
A Spicy Brownies Recipe
We’ve chosen to add cayenne to our spicy rosemary sea salt brownies recipe, however, you could swap out the cayenne pepper for chili powder if you like. Also, if you’re not a fan of heat, cinnamon makes a great substitute.
Thin vs. Thick Brownies
This recipe makes a super dense, rich, fudgy brownie. When you make the batter it may seem like a very small batch, but don’t panic. We’ve created these brownies to be intentionally thin to combat the decadent richness.
Brownies With Fresh Herbs
Fresh mint is probably the most popular herb you’ll find matched with chocolate, however, we love the savory depth rosemary adds. Paired with sea salt, and cayenne pepper, our spicy brownies recipe literally covers the flavour bases – sweet, bitter, savory, and heat. There’s a lot going on in a little square of chocolate!
Want More Chocolate Recipes? Try:
- 1/2 cup, plus 2 tablespoons coconut oil
- 3/4 cup sugar
- 2 tablespoons maple syrup
- 3/4 cup, plus 1 tablespoon of cocoa powder
- 1 teaspoon fresh rosemary, chopped
- 2 pinches cayenne pepper
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- Sea Salt flakes for garnish
- 1/4 cup melted dark chocolate
Preheat the oven to 325ºF. Grease an 8-inch square baking pan and line the bottom with parchment paper. Dust the inside of the pan with 1 teaspoon of cocoa powder, coating all sides.
Combine coconut oil, sugar, maple syrup, cocoa powder, rosemary, cayenne, and salt in a large bowl and fit it on top of a pot with simmering water (water shouldn't touch the bowl). Let the steam warm the bowl (double boiler style). Stir until the coconut oil melts, the sugar dissolves, and the mix is smooth, about 5 minutes. Remove from heat, stir in vanilla, and set aside.
While the cocoa mix is still warm, add one egg at a time, and whisk until batter is smooth and shiny. Add the flour mixture all at once and stir until combined.
Scrape batter into prepared baking pan and bake for 18-20 minutes, or until a toothpick comes out with moist batter. Cool completely, remove from pan, and cut into squares.
Drizzle cut squares with melted chocolate, sprinkle with flaky sea salt, and serve.
You want a tester to come out with some batter on it or else your brownies could turn out super dry. A touch underdone is best.
Amount Per Serving: Calories: 182Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 142mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 3g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.