We love these fudgy brownies with a hint of spice from the addition of urfa biber pepper! Our amazing team member, Erica, shared the recipe with us and we are sharing it with you…enjoy!
Urfa Biber Brownies
- ½ cup (115 g ) unsalted butter, melted and cooled slightly
- ¼ cup (30 g) Valrhona cocoa powder
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 tsp espresso powder
- ½ tsp vanilla
- 2 eggs – room temperature
- ¾ cup (100 g) all-purpose flour
- ¼ cup (20 g) bread flour
- ½ tsp baking powder
- Pinch salt
- 1 TBS crushed urfa pepper (urfa biber)
- 1 cup (150 g) semi-sweet chocolate chips
- ½ tsp vanilla bean salt (optional)
Preheat oven to 350 degrees. Lightly grease an 8 x 8 baking pan. For ease of removal of the baked brownies, we recommend then lining the pan with a parchment paper “sling”, hanging over two sides, but this step is not necessary.
In a large bowl, whisk together the cocoa powder, granulated sugar, light brown sugar and espresso powder. Add the melted butter and vanilla and whisk to combine. Add the eggs one at a time, whisking after each addition. Continue to whisk for a minute or two until the batter is shiny and slightly lightened in color. In a separate bowl, whisk together both flours, baking powder and salt. Add the flour mixture to the chocolate mixture. Using a rubber spatula, fold to combine almost completely (a few streaks of flour can remain). Sprinkle the urfa biber over the batter, breaking up and clumps. Add the chocolate chips and fold together just until completely combined. Transfer the batter to the prepared baking pan and smooth the top. Evenly sprinkle with vanilla bean salt if using. Bake 350 for 25-30 minutes, until completely et in the middle. Allow to cool completely on wire rack before cutting.
Store tightly covered at room temperature for up to one week.
Makes 16 Brownies
