Midday Fix: Chef Johnny Iuzzini makes spicy malted chocolate chipotle brownies

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Chef Johnny Iuzzini


In Celebration of Chocolate
February 6-8
Destination Kohler
Kohler, WI

Spicy Malted Chocolate Chipotle Brownies

1/2 pound (2 sticks) unsalted butter, plus more for the pan (226 g)
2 to 3 Tablespoons Demerara sugar, for the pan
10 ounces bittersweet chocolate (66 to 72% cacao), chopped (284 g)
2 ounces unsweetened chocolate, chopped (57 g)
3 Tablespoons barley malt syrup (75 g)
4 large eggs
2 cups granulated sugar (400 g)
2 teaspoons vanilla extract (10 g)
1 1/2 cups all-purpose flour (190 g)
1 teaspoon baking powder (4 g)
1 1/2 teaspoons chipotle chile powder (3 g)
1 1/2 teaspoons smoked paprika (3 g)
3/4 teaspoon cayenne pepper (1 g)
1 teaspoon kosher salt (4 g)

Preheat the oven to 350F.  Butter an 8 × 11-inch baking dish or cake pan and coat it generously with Demerara sugar, tapping out the excess. Put the bittersweet and unsweetened chocolate and the 1/2 pound butter into a large heatproof bowl. Fill a saucepan one-third full of water and bring it to a simmer. Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate occasionally until completely melted. Remove from the heat, stir in the malt syrup, and cool to room temperature. Put the eggs, granulated sugar, and vanilla into a standing mixer bowl and set it over the simmering water, making sure the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture is hot to the touch (180F). Transfer the bowl to the mixer, attach the whisk, and whip on high speed until pale, fluffy, and cooled to room temperature, about 10 minutes. Meanwhile, sift together the flour, baking powder, chile powder, paprika, and cayenne into a bow; sprinkle the salt on top. With a large, flat rubber spatula, fold the whipped egg mixture into the cooled chocolate until just combined but still streaky. Sprinkle the dry ingredients in 4 additions over the chocolate, folding until just combined between additions. Transfer the batter to the prepared pan and smooth the top with the spatula. Bake in the center of the oven for about 50 minutes, until a toothpick or cake tester comes out clean. Cool the brownies completely in the pan before cutting into 2-inch squares.


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