The Ghost Pepper Curry Powder in the peanut butter filling for these brownies will certainly put a little trick in your Halloween-time treats.

16 large brownies

Prep: 15 min.
Cook: 40 min.



*The filling is swirled throughout the brownie batter, so the heat from the Ghost Curry sneaks up on you depending on the bite you get; use less Ghost Curry for a more mild treat. For an extra layer of kick, use Ghost Pepper Salt instead of Mayan sea salt. 


For brownie batter: Preheat oven to 325 degrees. Grease a 9x9 baking pan with 1 Tbsp. butter then dust with 1 Tbsp. flour. Melt remaining 1 cup butter over medium heat. Whisk in cocoa powder until combined and smooth then remove from heat. Combine flour, sugar and cinnamon in a large bowl. Stir in melted chocolate mixture then add eggs and mix until smooth. Fold in chocolate chips.

For peanut butter filling: Whisk Ghost Pepper Curry Powder into melted butter. Place mixture in a medium bowl, add remaining ingredients and stir until smooth. Pour two-thirds of the brownie batter into the prepared pan. Spread or drop dollops of the peanut butter filling across the top of the batter. Then pour remaining batter over filling. Use a butter knife to gently swirl the peanut butter filling through the batter. Bake for 30 to 40 minutes until center is set. Let cool completely before cutting into squares to serve.

Inspired by Emeril’s Chocolate Chipotle Brownies and Martha Stewart’s Peanut-Butter Swirl Brownies



Recipe Reviews


Customer Reviews ( Add a Review )

5 stars 10/25/16 alliesmoore
This is a fantastic recipe that produces a very moist, dense, and uniquely flavored brownie. I used both the Ghost Pepper Salt and the Ghost Pepper Curry Powder, although I reduced the amount called for in the recipe by half (I didn't know just how spicy these would end up, and I didn't want to overdo it). I used half regular salt and half Ghost Pepper salt to total 1/4 tsp. I also used 3/4 TBS regular curry power + 1/4 TBS Ghost Pepper curry powder because I was afraid they were going to be too hot with the full TBS of Ghost Pepper curry powder. I tried the tiniest amount before I started baking and it was really, really hot. Now that they are baked and I've tasted them, I think they would have been fine with 1/2 TBS each of the regular and hot curry powders. There's still a nice spice to them, but it's very subtle and it's mostly in the finish. The peanut butter + curry + ginger combination is so wonderful combined with the rich chocolate flavor. Be careful with the ginger extract, as it's really strong and can overpower everything if you put even just a little too much. I also think the Ceylon cinnamon absolutely makes a difference from regular cinnamon and should be used for this recipe if possible. It is extremely fragrant and goes great with the rest of the flavors. I can't taste it outright in the brownies, but it definitely gives the brownies more depth and adds to the unique flavor punch. I also added a scant 1/4 teaspoon of both baking soda and powder since the original recipe didn't call for any leavening. I wanted my brownies to be fudgey and dense, but still have a bit of a rise/sponge to them and I think that little bit did the trick without turning them into cake-like brownies. Overall this recipe is fun and adventurous and provides a fantastic flavor experience that is different from any other brownie I've tried. My version is definitely mild enough for kids and/or heat-sensitive folks, but beware that a full TBS of that ghost curry powder could really give you a kick in the mouth and should probably only be used for the true spicy food lovers in your life. I will definitely make this again. I even mailed some to my friend as a Halloween gift!
Test Kitchen Response: Thanks for the thorough review and all the tips! These are a favorite here in the test kitchen.