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This recipe makes a 9x13 inch pan of brownies, and calls for the world’s hottest chili peppers, along with cinnamon, evoking Mexican chocolate and mole. If you want to experiment with the heat level, separate the dough into two bowls just before adding the chili powder, then add different quantities of chili powder to each half batch. We don’t recommend going over 1 generous pinch per half recipe unless you are a chilehead, and in any case, apply caution. Bake the two separated halves in bread pans or 2 8x8 in baking dishes lined with foil.


4 eggs
1 1/4 cups unsweetened cocoa powder
1 tsp salt
1 tsp espresso powder (optional)
Heaping 1/4 tsp cinnamon (optional)
1 tsp baking powder
1 Tblspoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups unbleached, all purpose flour
2 cups dark chocolate chips
1-2.5 pinches dried Superhot chili pod (we used the Moruga Scorpion), ground to a powder in an electric spice mill or mortar and pestle. If your pod is too wet to grind, first toast in a frying pan or in oven.



1. Heat oven to 350 degrees. Line a 9x13 inch baking dish with foil (or two bread loaf pans or an 8x8 inch baking dish, see headnote) and set aside.

2. Mix the eggs, cocoa, salt, espresso powder, cinnamon, baking powder, vanilla extract in a bowl until smooth. Do not use a whisk or it’ll get jammed up.

3. Melt butter over low heat on stovetop, then mix in sugar. Again, don’t use a whisk.

4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5. Add the flour and the chips, stirring until smooth. Note: If you want the chocolate chips to remain more intact, left the batter cool slightly before stirring in the chips. Add two generous pinches of Superhot chili powder, put in pan. Or (see headnote) half your batch and vary chili powder amounts.

6. Bake 30-50 min, depending on how hot your oven runs. Brownie should look set, not runny, but will leave goo behind on a tester or knife. Let cool completely in pan before removing foil and slicing.

— Recipe by Lessley Anderson, adapted from a King Arthur Flour recipe.

Read our story “Growing Pain: Chileheads Race to Cultivate the Hottest Pepper in the World,” if you want to get even more spice in your life.

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