Chili Brownies with Almond and Cinnamon Swirl


52 weeks of baking – Bars & Squares

I can’t leave a recipe alone, I always want to add more things, more flavor to make a new creation. These brownies are laced with a little chili powder, not the mixed chili powder you use to season a good meat and bean chili, but New Mexican dried chilies that have been ground into a powder. This chili powder gives deep chili flavor with only a smidgen of warmth at the back of the throat and not a full mouth kick of heat like cayenne does. The swirled topping is a combination of almond butter, cream cheese to improve the texture and a dash of cinnamon making the brownies reminiscent of Mexican hot chocolate.


Chili Brownies with Almond and Cinnamon Swirl


Almond and Cinnamon Swirl

  • ¼ c almond butter
  • ¼ c cream cheese, room temperature
  • ¼ c brown sugar
  • 1 ½ tsp cinnamon
  • 1 egg

Chili Brownie

  • 1/2 c butter
  • 1 c sugar
  • 3/4 c unsweetened cocoa powder
  • 1 1/2 tbsp. New Mexico chili powder
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 c flour


Almond and Cinnamon Swirl

  1. In a small bowl mix together all of the topping ingredients with a fork until smooth, set aside.

Chili Brownie

  1. Preheat the oven to 325F and grease an 8×8 inch square pan.
  2. In a small pot melt the butter, sugar and cocoa powder stirring occasionally, the mixture will be a little grainy but that’s okay.
  3. Add the New Mexico chili powder, vanilla, salt and eggs, beat thoroughly, add in the flour and mix until everything just comes together, don’t forget to scrape the corners.
  4. Pour into your prepared pan, smooth out into the corners and dot the top with the almond butter mixture, swirl with a knife.
  5. Bake at 325F for 30 minutes, let cool for 5 minutes before cutting into squares.

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