Chili Brownies with Almond and Cinnamon Swirl

<span itemprop="name">Chili Brownies with Almond and Cinnamon Swirl</span>


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 8x8 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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