Chocolate and Szechuan Peppercorn Brownies

November 27, 2024

45

medium

16

  • Preheat and Prepare the Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease an 8×8 baking dish with butter or cooking spray and set aside.
  • Infuse the Butter:
    • In a large sauté pan over medium heat, melt the butter.
    • Add the Szechuan peppercorns and cinnamon stick to the pan. Cook for about 5 minutes, stirring occasionally, until the butter stops foaming and you see browned bits at the bottom of the pan.
    • Remove the pan from the heat, then strain out the peppercorns and cinnamon stick, returning only the infused butter to the pan.
  • Melt the Chocolate:
    • While the butter is infusing, melt the unsweetened chocolate and semisweet chocolate together using a double boiler or in the microwave.
    • Stir in the espresso to the melted chocolate and set aside.
  • Make the Brownie Batter:
    • Into the infused butter, stir in the sugars, milk, vanilla, and salt.
    • Add the cocoa powder, then mix in the melted chocolate and espresso mixture.
    • Beat in the eggs one at a time until fully incorporated, then fold in the flour.
  • Bake:
    • Pour the brownie batter into the prepared baking dish and spread it evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a tester comes out clean (feel free to underbake slightly for a fudgier texture).
  • Prepare the Ganache:
    • While the brownies are cooling, make the ganache. In a small pot, bring the heavy cream and Szechuan peppercorns to a simmer.
    • Strain out the peppercorns and stir in the semisweet chocolate chips until the ganache is smooth and glossy.
  • Assemble:
    • Once the brownies have cooled, spread the ganache evenly over the top.
    • For a firmer ganache, refrigerate the brownies for 20-30 minutes before serving.
  • Serve:
    • Slice into squares and enjoy the rich, spicy chocolate goodness!
Reviews

Ingredients:

Adjust Servings
0.75cup brown sugar
185gr butter
1 cinnamon stick
3 eggs beaten
1tablespoon espresso
3cups flour all-purpose
0.5cup granulated sugar
0.33333334cup heavy cream
0.25teaspoon kosher salt
1tablespoon milk
1tablespoon szechuan peppercorns
0.33333334cup semisweet chocolate chips
1ounce chocolate unsweetened
0.75cup cocoa powder unsweetened
2teaspoons vanilla extract

Directions

1.
Preheat and Prepare the Pan
1. Preheat your oven to 350°F (175°C). | 2. Grease an 8x8 baking dish with butter or cooking spray and set aside.
Mark as complete
2.
Infuse the Butter
1. In a large sauté pan over medium heat, melt the butter. | 2. Add the Szechuan peppercorns and cinnamon stick to the pan. Cook for about 5 minutes, stirring occasionally, until the butter stops foaming and you see browned bits at the bottom of the pan. | 3. Remove the pan from the heat, then strain out the peppercorns and cinnamon stick, returning only the infused butter to the pan.
Mark as complete
3.
Melt the Chocolate
1. While the butter is infusing, melt the unsweetened chocolate and semisweet chocolate together using a double boiler or in the microwave. | 2. Stir in the espresso to the melted chocolate and set aside.
Mark as complete
4.
Make the Brownie Batter
1. Into the infused butter, stir in the sugars, milk, vanilla, and salt. | 2. Add the cocoa powder, then mix in the melted chocolate and espresso mixture. | 3. Beat in the eggs one at a time until fully incorporated, then fold in the flour.
Mark as complete
5.
Bake
1. Pour the brownie batter into the prepared baking dish and spread it evenly. | 2. Bake in the preheated oven for 25-30 minutes, or until a tester comes out clean (feel free to underbake slightly for a fudgier texture).
Mark as complete
6.
Prepare the Ganache
1. While the brownies are cooling, make the ganache. In a small pot, bring the heavy cream and Szechuan peppercorns to a simmer. | 2. Strain out the peppercorns and stir in the semisweet chocolate chips until the ganache is smooth and glossy.
Mark as complete
7.
Assemble
1. Once the brownies have cooled, spread the ganache evenly over the top. | 2. For a firmer ganache, refrigerate the brownies for 20-30 minutes before serving.
Mark as complete
8.
Serve
Slice into squares and enjoy the rich, spicy chocolate goodness!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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