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Notes:
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To adjust the amount of cayenne pepper, first taste the batter and wait for the heat to hit your taste buds. Then adjust the amount as desired.
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If I am making this for us at home and not a get-together, I cut the recipe in half.
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Preheat oven to 325u00b0F. Combine the butter and chocolate, whisk until completely smooth and combined. Add in the sugar, eggs and vanilla and whisk until smooth. Add in the flour, salt and red pepper and whisk until fully incorporated. Adjust red pepper to taste.
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Spray chosen pan. I happen to use either a metal pan with individual compartments with removable bottoms (which I adore) or a silicone brownie pan. Both of those pans allow the brownies to pop right out. If you don't have one of those, use a mini cupcake pan.
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Bake for 13-16 minutes (depending on the pan used) or until a wooden toothpick inserted comes out clean.
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Cool, remove from your pan and cool brownies completely.
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For the dusting:
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In a small bowl, whisk or sift powdered sugar, cocoa powder and red pepper until combined. Using a mesh strainer or sifter, top the brownies with a dusting. You can also just top them with just powdered sugar or a combo of powdered sugar and cocoa if you want less heat.
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Enjoy this family favorite of ours-even the kids like these!
