Chili Brownie

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 325, total fat 19 G., saturated fats 2 G., proteins 3 G., carbohydrates 37 G., fiber 1 G., cholesterol 27 mg, sodium 221 mg, sugar 23 G.

Enjoy the delicious combination of rich chocolate brownie with chili pepper. Made with store-bought brownie mix, pickled jalapeño, and chili powder, this brownie's vibrant flavor leaves a warm aftertaste. Chocolate-and-chili lovers will love this dessert!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (500 g) Betty Crocker brownie mix
2/3 cup vegetable oil
2 eggs
1/4 tbsp. Nestle chocolate milk
3 tbsp. chili powder
2 tablespoons finely chopped pickled jalapeños
1 teaspoon ground cinnamon
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, chili seasoning, cinnamon, chocolate milk

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly spray a 9 x 13-inch (22 x 32 cm) baking pan with cooking spray; set aside. In a large bowl, combine all ingredients until smooth. Pour the batter evenly into the prepared pan.
Bake in the preheated oven for 24-26 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool completely on a wire rack before slicing. Dust the brownies with powdered sugar before serving.

Categories:

recipe / Calorie content of prepared meals / Desserts / Brownie / Cakes / American cuisine / Sandra Lee

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