Chocolate and Szechuan Peppercorn Brownies
eatoplan
November 27, 2024
These Chocolate and Szechuan Peppercorn Brownies offer a bold fusion of deep chocolate richness with a subtle, tingling spice. The butter is infused with Szechuan peppercorns and cinnamon, adding an aromatic warmth that enhances the decadent chocolate flavors.
Finished with a silky Szechuan-spiced ganache, these brownies balance fudgy texture with a unique, lingering heat. Whether you’re craving an adventurous twist on a classic dessert or looking to impress with an unexpected flavor pairing, these brownies deliver an unforgettable bite!
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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.
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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.
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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.
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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.
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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).
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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.
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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.
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8.
Serve
Slice into squares and enjoy the rich, spicy chocolate goodness!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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