This is a pretty classic brownie approach, but these are anything but boring. I’ve modified the classic (and well-loved) Baker’s One Bowl recipe to produce a firmer slice with a stronger chocolate flavor. While tender from ample butter, these brownies aren’t greasy. They’re definitely sweet—sugar helps form superb chewy crusts—but some salt and plenty of spices balance them. Fudgy brownie fans: This is for you.

I’m of the firm belief that a brownie is not a flourless chocolate cake, so this recipe is as much about texture and butter as it is about chocolate. But brownies also provide excellent opportunities to mix chiles and chocolates. I used a chocolate with a roasted coffee flavor profile, something deep, rich, and almost smoky. Since it’s diluted in a sweet batter, a chile that complements its toasty flavors would get a little lost. Instead, I opted for something to contrast the heaviness of dark chocolate and chose a bright, oily, and acidic chile: guajillo.

You can pick them up at any Mexican market, and increasingly, many mainstream ones; they’re sometimes labeled as New Mexico chiles. Aleppo is another great chile for this, though it’s a tad too bright and I miss some of the guajillo’s peppery richness. As for the cinnamon, fresh and spicy “Saigon cinnamon” is best; it rounds out the flavor of this brownie, making it the closest thing I know to a universally adored dessert.

October 2020

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• 140 g (5 ounces) dark chocolate, at least 72 percent cacao, finely chopped

• 140 g unsalted butter (5 ounces; 10 tablespoons), plus more for greasing

• 2 tablespoons ground guajillo or Aleppo chile, see notes

• 1 teaspoon ground cinnamon

• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 350 g granulated sugar (about 12 1/4 ounces; 1 3/4 cups)

• 3 large eggs

• 128 g all-purpose flour (4 ounces; 1 cup flour

1. Adjust oven rack to middle position and preheat oven to 350°F. Line a 9- by 9-inch baking pan with two 9-inch wide strips of parchment paper or foil so that all sides are covered with a 1-inch overhang on all sides. Lightly grease with butter; set aside.

2. In a large microwave-safe bowl, combine chocolate, butter, chile, cinnamon, and salt. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (See notes.) Set aside to cool slightly, about 5 minutes.

3. Whisk sugar into chocolate mixture, followed by the eggs, whisking until smooth. Using a flexible spatula, fold in flour until just combined and no dry bits remain. Scrape batter into baking pan and bake until brownies are firm to the touch and a toothpick or cake tester inserted in the center comes out with a few moist crumbs attached, about 30 minutes.

4. Let cool in pan for 5 minutes. Using the parchment or foil overhang, lift brownies and transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.

Special Equipment

9-by-9-inch baking pan, parchment paper or foil, whisk, flexible spatula, wire rack

Notes

The chile can be ground using a mortar and pestle or spice grinder.

Alternatively, chocolate can be melted in a heat-proof bowl set over a saucepan of simmering water. The bowl should be large enough to nest in the saucepan without touching the water; stir occasionally until chocolate is melted, 6 to 8 minutes.

Thick and Fudgy Zucchini Brownies. Back to the classics with these extra-delicious frosted brownies made with grated zucchini and topped with the most indulgent fudge frosting. Think rich salted butter, melty chocolate chips, a touch of cocoa, and just enough zucchini to keep them extra moist and thick. Once baked, they’re finished with a creamy, old-fashioned chocolate fudge frosting. Simple, classic, and so good!

It’s been a minute since I last baked a batch of brownies, but they’ve always been a family favorite. The other week I had a few zucchini sitting in the fridge, and I knew I needed to put them to good use. This time of year it always seems like there’s either an abundance of zucchini or tomatoes — and I hate to see food go to waste. Brownies felt like the perfect answer.

I was excited to bake these up, especially since brownies are my little sister’s favorite treat. Even with the addition of zucchini, I knew she’d be into them (and she was!). I used one of my tried-and-true base brownie recipes, adding just a hint of lightly toasted butter, which I swear makes all the difference in flavor.

And of course…the frosting. I wanted these to be really special, so I went with a thick layer of homemade fudge frosting — the kind that feels nostalgic, like something your grandma might have spread over her brownies. Classic, rich, and perfectly fudgy. Nothing fancy, just delicious.

These are the details

Ingredients

• Salted butter
• 1 bag of mini chocolate chips
• Instant coffee or espresso powder
• Pure vanilla extract
• Eggs – make sure they are at room temperature and not at all chilled
• All-purpose flour
• Cocoa powder
• Baking powder
• Sea salt
• Chocolate chips – I love to use dark chocolate chips

Ingredients – for the Frosting

• melted butter
• powdered sugar
• cocoa powder
• vanilla extract
• warm milk

Special Tools

 You’ll need a skillet, a couple of mixing bowls, and a square brownie pan.

Steps

Looking for other sweet recipes? Here are a few ideas: 

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Spiced Pecan Apple Cider Doughnut Cake

Mulled Spiced Apple Cider Doughnuts

Double the Streusel Apple Butter Bars

Homemade Slow Cooker Maple Apple Butter

Lastly, if you make these Thick and Fudgy Zucchini Brownies,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!