Chocolate and Szechuan Peppercorn Brownies
Basic Information
- Servings: 16
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 39.18
- Health score: 2.00
- Weight Watcher points: 13.00
Summary
Chocolate and Szechuan Peppercorn Brownies is an American dessert. This recipe serves 16 and costs 45 cents per serving. One serving contains 304 calories, 5g of protein, and 15g of fat. 24 people have made this recipe and would make it again. If you have szechuan peppercorns, cocoa powder, chocolate, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so amazing. Hershey’s Ultimate Chocolate Brownies | Chocolate Frosted Brownies, Sweet & Salty Brownies: Dark Chocolate Fudge Brownies with Dulce De Leche, and The Secret Ingredient (pink Peppercorn): Pink Peppercorn And Pa are very similar to this recipe.
Ingredients
brown sugar0.75 cup
butter185 gr
cinnamon stick1
eggs3
espresso1 tablespoon
flour3 cups
granulated sugar0.5 cup
heavy cream0.33333334 cup
kosher salt0.25 teaspoon
milk1 tablespoon
szechuan peppercorns1 tablespoon
semisweet chocolate chips0.33333334 cup
chocolate1 ounce
cocoa powder0.75 cup
vanilla extract2 teaspoons
Instructions
Step 1
Preheat oven to 350.Grease an 8x8 baking dish.In a large saut pan over medium heat, melt the butter and add the peppercorns and the pieces of cinnamon stick.Meanwhile, in a double boiler or microwave, melt the unsweetened chocolate and semisweet chocolate together.Stir in the espresso to the melted chocolate.Once the butter stops foaming and you can see browned bits at the bottom of the pan (about 5 minutes), take off heat and remove the peppercorns and cinnamon stick.It may be easier to strain the contents of the pan and then return just the butter to it.Stir the sugars, milk, vanilla, and salt into the butter in the pan.Then stir in the cocoa powder and chocolate and espresso mixture.Beat in the eggs, and then lastly, stir in the flour.
Step 2
Bake in greased pan for about 25-30 minutes, until a tester comes out clean. Feel free to underbake them a bit.Once brownies are cooled, spread ganache.I like to put them in the refrigerator to firm up the ganache.To make the ganache, bring the heavy cream and peppercorns to a simmer in a small pot.Strain the peppercorns and stir in semisweet chocolate chips.
Categories
Cuisines: American
Dish Types: dessert