Cheeky Chocolate Chili Brownies

Cheeky Chocolate Chilli Brownies // Katy's Kitchen

Do you prefer milk chocolate or dark?


There’s only one right answer to that question. If your answer was anything besides dark chocolate, turn away now.

First, I would like to point out that white chocolate doesn’t even contain cocoa powder. It cannot be considered true chocolate.

Okay, now that we’ve got that out of the way, allow me to introduce the star of the show.

Cheeky Chocolate Chilli Brownies // Katy's Kitchen


They’re sultry. They’re spicy. They’re downright delicious.

Cheeky Chocolate Chilli Brownies // Katy's Kitchen
Yes, I too, was nervous. At first.

I hesitated to make drastic changes to my beloved dark chocolate.

Then, I wrote an article all about chocolate. Chefs around the city inspired me with their daring creations.

Time for a change, my dear chocolate. Time for something new.

Chocolate is way more versatile than you think. This is only the beginning.

Chili, cinnamon, dark chocolate…

Cheeky Chocolate Chilli Brownies // Katy's Kitchen

…bring it on!

A final lovely little fact about these brownies: they’re gluten-free, made with common pantry ingredients. I can hear them calling your name.

Bake me! Bake me! 

They’re so cheeky.

Cheeky Chocolate Chili Brownies

Adapted from David Lebovitz

Prep Time: 45 min

Cook Time: 25-30 min

Yield: one 8×8 pan


  • 7 tablespoons salted butter (or unsalted + 1 tsp salt)
  • 4 squares (112g) baker’s unsweetened chocolate
  • ½ cup semi-sweet chocolate chips
  • 2 large eggs at room temperature
  • 3/4 cup white sugar
  • 1 TB cocoa powder
  • 4 TB corn starch
  • 1 tsp cinnamon
  • 1 tsp chili powder


  1. Line an 8×8 pan with parchment paper (or foil) so the edges are completely covered. Preheat the oven to 350 F.
  2. In a medium saucepan, melt the butter and chocolate over the lowest heat setting. First add the butter, a few minutes later the unsweetened chocolate, and lastly the chocolate chips. Start by stirring occasionally, and when the chocolate has started to melt stir continuously to prevent burning.
  3. Remove the pan from heat and stir in the sugar.
  4. Stir in the eggs, one at a time.
  5. In a separate bowl, sift together the cocoa powder, cornstarch, cinnamon, and chili powder. Stir into chocolate mixture. Continue stirring vigourously until the batter begins to look less grainy and pulls away from the side of the pan easily.
  6. Using a spatula, smooth the batter into the pan. Bake for 25-30 minutes (mine took 25), until a toothpick inserted into the centre comes out clean. Let the brownies cool in the pan completely before removing from the pan and slicing.

Cheeky Chocolate Chilli Brownies // Katy's Kitchen

Looking for brownies a little on the sweeter side? Check these out.

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

25 thoughts on “Cheeky Chocolate Chili Brownies”

  1. I love dark chocolate! Interestingly that you pointed out that white chocolate is not technically a chocolate 🙂 – I just happened to post a recipe with dark chocolate cookies PLUS white chocolate chunks. 🙂

    1. Awesome, thanks Ari and let me know how they turn out! I would love to know how they taste crumbled over vanilla ice cream 😉

    1. I would suggest adding a little extra sugar if your 7 year old prefers milk chocolate, because these babies are pretty dark!! Hope you guys have fun 🙂

  2. You don’t mention the actual amount of sugar in the list of ingredients even though it’s mentioned in the steps, nor is any flour mentioned. Is this in purpose? I’m looking forward to trying these, they look great!

    1. Oops! I’ve edited it to add in the sugar, thanks for letting me know! 🙂 There is 3/4 cup of white sugar in the recipe. There is no flour in the recipe on purpose. The brownies are flourless and gluten-free. If you can tell in the picture, it makes a slightly thinner brownie. However, if you used a smaller baking pan they might come out a little thicker. Let me know how it goes if you try them out! 🙂

      1. Thanks! Good to know there’s no flour in the recipe. A few good friends of mine have gluten intolerances and it’ll be nice to have this dessert option in my regular rotation.

        1. Yes, I find its much easier to go flourless than combining 5 different flours, although I’m sure I’ll get around to that one day.

  3. I’d love to try these, but what is the measurement for the sugar? Your directions include adding sugar, but the ingredient list does not have an amount. Thank you!

    1. So sorry, I’ve edited it to add in the sugar! There is 3/4 cup white sugar in the recipe. Hope they go well, let me know if you try them and thanks for stopping by! 🙂

  4. These are definitely calling my name : ) And also my sister’s name (she has to do the gluten-free thing). I have a feeling she would loveee these!

  5. I made these brownies and doubled the chilli powder as I have a spicy tongue…. This is seriously the BEST recipe I have come across! They taste divine so thank you

    1. Thank you Zandra, I am so glad you loved them! Good to know more spice works for those with a spicy tongue. I like a little more spice than the average Joe, but can’t handle too much so I don’t think I would be able to double it for myself 😉 Thanks for letting me know! 🙂

    1. Chili powder that you use in chili. You could use cayenne if you like, but cayenne is much more spicy so I would only use a very small amount.

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