Like some heat in your chocolate? The smoky chipotle chiles and earthy unsweetened cocoa powder add a depth and richness to this chipotle chocolate brownies recipe. On a 4-alarm rating scale, I’d give this a 2-alarm rating for heat. If you’d like to go full tilt, double the amount of ground chipotle powder to 2 teaspoons. Or if you want to dial it down, just substitute any chipotle powder you remove with additional ground cinnamon for balance.
Chipotle Chocolate Brownies
Preheat your oven to 325° F. Lightly grease the bottom of a 13×9-inch baking pan with butter or shortening, and set aside.
In a small saucepan, combine the dark chocolate and butter. Stir constantly over very low heat until completely melted and smooth. Cool slightly. In a small bowl, combine the flour and cocoa powder; set aside.
In a large bowl, combine the sugar, espresso coffee powder, cinnamon and chipotle powder. Add in the chocolate mixture. Beat with a mixer on medium speed for about 1 minute. Add the eggs, one at a time, beating on low speed after each addition just until combined. Mix in the vanilla. Add the flour mixture, a half cup at a time, beating on low speed just until combined.
Spread the brownie batter in the prepared baking pan. Bake for 35 to 40 minutes, or until edges start to pull away from sides of pan. Cool completely, about 1 hour, on a wire rack.
Dust with unsweetened cocoa powder and cut into 8 rows by 4 rows to make 32 brownies.
8 ounces dark chocolate, chopped
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground chipotle powder
2 teaspoons vanilla
1 tablespoon instant espresso coffee powder
Number of servings: 32
Cooking time: 35 minutes