Bite the Bullet Brownies

Today, I stumbled upon these chocolate treats with a playful, and risky twist:

Bite the Bullet and Chocolate Russian Roulette, both chocolate-based games of chance, seem to be quite popular in Great Britain, but haven’t really been generating interest on the other side of the pond. Both games include 12 numbered bullet-shaped chocolates in which one of those chocolates has an extremely hot pepper.  Players take turns using a numbered die or a spinner to determine which corresponding numbered chocolate to eat, hopefully being spared from the hot pepper! I am always making hot pepper brownies and I never thought to make a game out of it!  My brownies are kicked up with Habanero peppers, Scotch Bonnets or whatever I can find. It may be more entertaining though to use some Bhut Jolokia peppers for this game though to boost the capsaicin levels–don’t worry, the spiciness level drops during baking so it will be bearable ;). I might have to cook a batch of brownies and hot pepper brownies, mold pieces into bullet shapes, then try out a few rounds of Bite the Bullet with some friends! By the way, I only like cooking brownies from scratch, so I have included the brownie recipe below. A friend of mine’s gave me that recipe and told me it was the best yet, and I agree!

Homemade Brownie Recipe
1 cup (225 g) butter, melted
3 cups (600 g) white sugar
1 tablespoon (15 mL) vanilla extract
4 eggs (add one more for a cakier result)
1 1/2 cups (180 g) all-purpose flour
1 cup (70 g) unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda (to give a crust – omit if you don’t want that)
1 cup (182 g) semisweet chocolate chips
1/4 cup hot peppers, finely minced and deseeded (optional for hot pepper brownies)
Preheat oven to 350oF (175o C). Lightly grease a 9×13 baking dish with the paper from the butter. Melt butter in the microwave or on the stovetop.
Combine the melted butter, sugar, and vanilla in a large bowl. Mix. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, baking soda, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended.
Toss the chocolate chips and minced peppers in a light dusting of flour, and stir into the mix with a spoon or spatula. The flour will keep them suspended in the batter and prevent them from all sinking to the bottom!
Pour into prepared pan. Spread the batter in the pan, slightly mounding on the sides so it will all bake evenly (avoiding the typical mound you get in the middle after baking). Bake for 35-40 minutes.
Brownies are done with a toothpick or skewer inserted in the middle comes out clean.
Let the brownies cool and keep the brownies in the pan.

Enjoy!

P&S

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