Sweet & Spicy Chocolate Shop Brownies



1 glass (about 5 oz.) Chocolate Shop
½ cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
½ cup flour Pinch of salt (if using unsalted butter)
2 tablespoons chili oil
Optional: powdered sugar and/or sea salt


Preheat oven to 350°F and grease 8" square baking pan (or baking mold of choice).

Over medium heat, bring Chocolate Shop to a boil. Simmer until liquid is reduced to about 3 tablespoons with a thick, syrupy texture.

Melt butter in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract. Whisk in cocoa powder, flour, salt, and baking powder (if you’re short on time, use your favorite brownie mix). Mix in chili oil and Chocolate Shop reduction.

Bake for 20-30 minutes. (If using mix, follow instructions on box). Let cool and sprinkle with powdered sugar and/or sea salt if desired.

Recipe by Maple & Staple