• Recipe: Intrigue Spicy Brownies

    These Jamaican hot cocoa brownies were provided by Kyle last night for after hours at the shop. They were so good and went so fast! As promised, here's the recipe: 



    • Nonstick vegetable oil spray
    • 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
    • 1 1/4 cups sugar
    • 3/4 cup Intrigue Chocolate Company Cocoa Mix
    • 1/2 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/3 cup all-purpose flour


    Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

    Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

    Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

    Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

    For this recipe I used organic unbleached sugar, organic butter, organic unbleached flour, homemade vanilla, and fresh (laid that day) eggs from my backyard chickens. You’re in for a treat!


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