Fudgy Chocolate Chili Brownies (No Butter)

Course: Dessert

Cuisine: American

Servings: servings (8-inch square pan)

Calories: 288kcal

Author: Marvellina

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!

Print Recipe

US Customary - Metric

Equipment

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

Nutrition