Dark Chocolate Aleppo Pepper Brownies with Sea Salt
Time: 45-50 Minutes
Servings: 9 Brownies
Ingredients:
- ½ C (1 stick) Unsalted Butter
- 4 oz Bittersweet Chocolate (70% cacao or higher), chopped
- ¾ C Granulated Sugar
- ¼ C Light Brown Sugar, packed
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ C All-Purpose Flour
- ¼ C Unsweetened Cocoa Powder
- 1 tsp Aleppo Pepper
- ½ tsp Flaky Sea Salt (plus more for sprinkling)
- Optional: ⅓ cup dark chocolate chunks or chips for topping
Instructions:
- Preheat your oven to 350°F. Line an 8x8 baking pan with parchment paper and lightly grease.
- Melt the butter and chopped chocolate in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the granulated and brown sugars until well combined. Add the eggs one at a time, beating well after each one. Stir in the vanilla.
- Sift together the flour, cocoa powder, and Aleppo pepper in a separate bowl. Add the dry mix to the chocolate mixture and fold until just combined. Stir in the sea salt.
- Pour the batter into your prepared pan. If using, sprinkle chocolate chunks and a pinch more Aleppo pepper over the top.
- Bake for 22–26 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter).
- Cool completely in the pan. Finish with a sprinkle of flaky sea salt before slicing.
Go Rogue by adding 1 tsp of instant espresso powder to the batter for depth—or swap the vanilla extract for almond or orange extract. Want it richer? Fold in toasted walnuts or chopped dried figs.
Want The Rogue Chef to make this delicious dessert for you? Contact us at www.TheRogueChef.com.