Urfa’s earthy, tannic, chocolate, coffee-like undertones make for an ideal addition to rich desserts and help to temper their sweetness. I am particularly fond of the combination of dark chocolate and chile. In addition to brownies, Urfa would elevate chocolate ice cream, chocolate cake, and even dark fruit or berry tarts to new heights.
- Preheat the oven to 350°F. Line an 8-inch baking pan with parchment. Lightly grease with butter.
- Combine the unsweetened chocolate and butter in a small saucepan over low heat. Whisk until the chocolate is melted. Transfer to a mixing bowl and set aside to cool slightly.
- Add the sugar to the bowl with the melted chocolate. Beat in the eggs, one at a time. Add the flour, salt, vanilla, and Urfa biber. Stir to incorporate. Fold in the dark chocolate chunks, if using.
- Transfer the batter to the prepared baking dish. Bake until just set, about 20 minutes.