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This is one of my favorite brownies I’ve ever made. It’s fudgy, it’s not cloyingly sweet and it has that hint of spiciness but not too much! It’s enough to satisfy that craving for sweets without overdoing it!
Chocolate and chili might seem unusual at first glance, but this bold fusion has deep roots in culinary history, particularly in Mesoamerican cuisine where chocolate and chili were commonly paired. The richness of the chocolate, with its deep, robust flavors, is perfectly complemented by the subtle heat of the chili. The goal is to create a brownie that is not overly spicy but has just enough heat to add complexity and intrigue to each bite.
The History Behind the Combo
The origins of combining chocolate and chili trace back to the ancient civilizations of the Aztecs and Mayans. They revered both ingredients for their unique properties and often used them together in beverages and ceremonial dishes. Chocolate was typically a bitter, frothy drink mixed with water, spices, and chili peppers. This tradition laid the groundwork for contemporary recipes that explore the rich interplay between chocolate and chili.
Brownies without butter
Most brownie recipes call for butter. Yes, butter does add richness and incredible buttery flavor. This brownie without butter is not lacking either in terms of taste and texture. It tastes rich, but not cloying. The texture is so fudgy and dense in a good way. We love it! Not to mention, using oil is a bit healthier *wink*
Fudgy Chocolate Chili Brownies (No Butter)
Ingredients
- 120 g oil I use avocado oil
- 142 g dark chocolate chips I use 50% dark chocolate
- 136 g all-purpose flour
- 21 g cocoa powder
- 2 tsp dried chili flakes more or less to your tolerance
- 133 g sugar
- 3 large eggs cold from the fridge
- 1 large egg yolk cold from the fridge
- 120 g dried apricot cut into tiny pieces
For toppings:
- dried chili flakes
- Flaky sea salt
Instructions
Melt the chocolate:
- Preheat the oven to 325 F (160 C) for conventional oven. For convection oven, reduce the temperature by 20 F/ 15 C
- Use 8 x 8 inch pan. Grease the pan on all sides. Line the bottom with parchment paper. You can also have the parchment paper comes up to the side, overhanging, for easier removal
- I set up a double boiler using a saucepan filled with about an inch of water. Set a heat-proof bowl on top, make sure that the bottom doesn't touch the water. Add chocolate and oil and let the heat melt the chocolate.
- When almost all of the chocolates melt, remove from the heat
Prepare the batter:
- Add sugar and keep whisking.
- The mixture will be grainy at this point.
- Add egg, one at a time.
- Mixture is shiny but not entirely smooth
- Add cocoa powder, salt, chili flakes and whisk again until combined.
- Add flour and use a rubber spatula to fold until a few streaks of flour mixture remain
- Add the diced apricot and continue to fold.
- You shouldn't see any more specks of flour in the batter. The batter is thick and fudgy.
- Scrape the batter into a prepared baking pan. Smooth with an offset spatula. Sprinkle with some dried chili flakes and some flakey sea salt on top of the brownies
Baking:
- Place the baking pan on a middle rack and bake for about 28-30 minutes. DO NOT overbake.
How to tell the brownies is done baking:
- The edge is about to pull away. The edge of the brownies looks crusty, while the rest of the batter still looks darker and fudgy in appearance. If you insert a toothpick into the center of the brownies, it won't come out clean
- The brownie is done baking. It continues to bake even after it is out of the oven.
Cool down:
- Let the brownies cool down in the pan completely. This is not the brownies you want to consume on the same day it is baked. Once it has cooled down completely, you can cover it with a cling wrap and store at room temperature for 3-4 days. Cut into desired sizes
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for fudgy brownies
1. Use Melted Chocolate and Cocoa Powder: Combining both melted chocolate and cocoa powder gives brownies a deep, rich flavor and a fudgy texture.
2. Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can incorporate too much air, resulting in a cakier texture.
3. Undercook Slightly: Bake the brownies until a toothpick inserted in the center comes out with a few moist crumbs, not completely clean. This ensures they remain moist and fudgy as they cool.
4. Use the Right Pan: Use a metal pan instead of a glass or ceramic one. Metal pans conduct heat more evenly, which helps achieve the right texture.
5. Avoid Overmixing After Adding Flour: Once you add the flour, mix just until incorporated. Overmixing can develop gluten, leading to a cakier brownie.
How to store
1. Once the brownies have cooled down completely, they can be stored in an air-tight container at room temperature for 3-4 days
2. For longer storage, I recommend freezing them. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Because these brownies are made with oil, they never freeze rock-hard like the ones made with butter. So thawing them at room temperature is pretty quick
