Chocolate Chili Shortbread
This take on a classic shortbread incorporates cocoa powder and chili powder (as well as a few red pepper flakes) to really build the flavor. After mixing my dry flour/sugar/etc. mixture, I folded in a stick of butter and pressed the mixture into a round metal pan.
Chocolate Chili Shortbread |
- Shortbread, though much easier on the home cook to press into a pan, really needs to be rolled out to a thin consistency to reduce the baking time and provide uniformity.
- I may be crazy for using chili flakes because I inhaled a flake on first bite, setting off a coughing fit. Lovely.
- Cooking time was about 50 minutes, way too long for a leisurely home chef. I need to think of ways to reduce this.
- Crunchiness - part of me feels I overbaked it, but it has a really nice crunch that I like. I think I need to eat more mass market shortbread to see what people are generally used to.
Chocolate Chili Shortbread |
I've tasted some great "just add yogurt" boxed brownies in the market and, though not as gooey or decadent as a full-fat brownie, I feel like there's a great market for a simpler, lighter brownie mix.
To doll mine up I added a teaspoon of cinnamon and a 1/4 cup of chopped walnuts. The walnuts were a great, crunchy addition but the overall consistency of the finished brownies was a bit too cake-like. I'm looking for that super dense kind of brownie mouth-feel. Must keep testing!
Low fat brownies |
So, how do you feel about cinnamon with chocolate?
Are you a brownie purist and only the traditional will do?
Does chili-spiced chocolate get your mojo going?
Leave your reply in the comments below - would love to hear your thoughts!
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