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For brownies with sweet heat, try these which are spiced with Cayenne Red Pepper. The brownies might seem mild at first but the heat builds with each bite. Serve as a finale to a chili or fajita dinner.
8 ounces semi-sweet baking chocolate, divided
1/4 cup (1/2 stick) butter
3/4 cup sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup heavy cream
1/2 teaspoon McCormick Gourmet™ Cayenne Pepper
Preheat oven to 350°F. Line 8-inch square baking pan with foil; grease foil. Set aside.
Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in prepared pan.
Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add red pepper; stir until chocolate is completely melted. Set aside. Beat remaining 1/4 cup sugar and remaining 2 eggs in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan.
Bake 33 to 35 minutes or until topping is set. Cool in pan on wire rack. Remove brownie from pan. Cut into squares.
(Amount per serving)