For brownies with a sweet heat, try these which are spiced with Cocoa Chile Blend. Serve as a finale to a chili or fajita dinner.

Makes 16 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 212
Sodium: 38mg
Fat: 12g
Carbohydrates: 23g
Cholesterol: 61mg
Fiber: 1g
Protein: 3g

Cocoa Chile Truffle Brownies

Ingredients

8 ounces semi-sweet baking chocolate, divided
1/4 cup (1/2 stick) butter
3/4 cup sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup heavy cream
4 teaspoons McCormick® Gourmet Collection Cocoa Chile Blend

Directions

1. Preheat oven to 350°F. Line 8-inch square baking pan with foil; grease foil. Set aside.

2. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in prepared pan.

3. Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add cocoa chile blend; stir until chocolate is completely melted. Set aside. Beat remaining 1/4 cup sugar and remaining 2 eggs in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan.

4. Bake 33 to 35 minutes or until topping is set. Cool in pan on wire rack. Remove brownie from pan. Cut into squares.

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