These spiced hot chocolate brownies are rich, fudgy and full of warm winter flavour. The cinnamon and a little cayenne give them a gentle heat, while the smoked paprika frosting adds a deep, smoky note that makes them taste special.
Use good dark chocolate for the best flavour, and do not overbake them. The centre should still be a little soft when they come out of the oven, because they firm up as they cool. Let them cool completely before frosting, so the frosting stays smooth and glossy.
These brownies are perfect for a winter afternoon, a holiday party, or a cosy evening with hot chocolate. They also freeze well, so you can bake a batch and keep some ready for guests.
Ingredients
- 200 g dark chocolate, chopped
- 200 g unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plain flour
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 200 g dark chocolate, chopped, for the frosting
- 2 tablespoons double cream
- 1/2 teaspoon smoked paprika, for the frosting
Method
- Preheat the oven to 180°C and line a 20 cm square tin with baking paper.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Cool for 5 minutes.
- Whisk in the sugars, then beat in the eggs one at a time, then the vanilla.
- Sift in the flour, cocoa powder, cinnamon, smoked paprika, cayenne and salt, then fold until just combined.
- Pour the batter into the lined tin and smooth the top.
- Bake for 25 to 28 minutes, until the edges are set and the centre still has a little wobble.
- Cool in the tin for 15 minutes, then lift out and cool completely on a wire rack.
- Melt the chocolate for the frosting, stir in the cream and smoked paprika, and spread over the cooled brownies.
- Cut into 16 squares and serve.
Spiced Hot Chocolate Brownies with Smoked Paprika Frosting
16
squares20
minutes28
minutes260
kcal1
hour48
minutesIngredients
200 g dark chocolate, chopped
200 g unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup plain flour
1/4 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
200 g dark chocolate, chopped, for the frosting
2 tablespoons double cream
1/2 teaspoon smoked paprika, for the frosting
Instructions
- Preheat the oven to 180°C and line a 20 cm square tin with baking paper.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Cool for 5 minutes.
- Whisk in the sugars, then beat in the eggs one at a time, then the vanilla.
- Sift in the flour, cocoa powder, cinnamon, smoked paprika, cayenne and salt, then fold until just combined.
- Pour the batter into the lined tin and smooth the top.
- Bake for 25 to 28 minutes, until the edges are set and the centre still has a little wobble.
- Cool in the tin for 15 minutes, then lift out and cool completely on a wire rack.
- Melt the chocolate for the frosting, stir in the cream and smoked paprika, and spread over the cooled brownies.
- Cut into 16 squares and serve.
Mistakes, substitutions, serving and storage
- Common mistakes: Overbaking, overmixing the batter, and frosting warm brownies. Pull the brownies out while the centre is still soft, fold gently, and wait until they are fully cool.
- Substitutions: Use a plant-based butter and a dairy-free chocolate for a dairy-free version. You can also leave out the cayenne if you prefer less heat.
- Serving ideas: Serve with vanilla ice cream, whipped cream, or a mug of hot chocolate. They are also lovely with a dusting of cocoa powder.
- Storage and reheating: Keep in an airtight container for 4 days, or freeze for up to 3 months. Warm in a low oven before serving.
Frequently asked questions
Can I make these brownies ahead of time?
Yes. You can bake them up to 3 days ahead and keep them in an airtight container. Frost them on the day you serve them.
Can I make these brownies without cayenne?
Yes. Leave out the cayenne and add a little extra cinnamon instead. The flavour will still be warm and spiced.
Can I freeze baked brownies?
Yes. Freeze them in a single layer, then move them to a sealed bag or container. They keep for up to 3 months.
How do I know when the brownies are done?
The edges should be set and the centre should still have a little wobble. A skewer should come out with a few moist crumbs, not wet batter.
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