Chocolate Chipotle Brownies

No ratings yet

These brownies have a touch of smoky chile powder that adds a delightful kick to their rich, fudgy texture, enhancing their flavor with a surprising twist.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Baking, Chipotle, Chocolate, Cinnamon, Espresso, Granulated Sugar

Servings: brownies

Author: Nicole

Equipment

Ingredients

8 ounces semisweet chocolate coarsely chopped
16 ounces unsalted butter cut into ½-inch cubes
2 cups unbleached all-purpose flour
½ teaspoon kosher salt
¼ cup Dutch-process cocoa powder
2 ½ cups granulated sugar
1 tablespoon instant espresso powder
1 ½ teaspoons chipotle chile powder
1 ½ teaspoons ground cinnamon
6 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
Cocoa powder for dusting optional

Instructions

In a small saucepan, cook and stir the chocolate and butter over a low heat until melted and smooth. Remove from heat and cool slightly.
Meanwhile, position a rack in the middle of the oven and preheat the oven to 325℉. To prepare your baking pan, take an 18-inch piece of foil and fold it lengthwise until it measures 8 inches wide. Carefully place the foil into a 9 x 13-inch baking pan, ensuring it fits snugly into the corners and climbs up the sides. Allow any excess foil to hang over the edges of the pan for easy removal later. Cut a piece of foil measuring 14 inches and place it across the width of the pan, ensuring it is positioned perpendicular to the first sheet. Then lightly coat the foil with nonstick cooking spray; set aside. In a small bowl, whisk together the flour, cocoa powder, and salt; set aside.
In a large mixing bowl, stir together the sugar, espresso powder, chile powder, and cinnamon. Add the chocolate mixture. Beat with an electric mixer on medium speed for 1 minute, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating on low speed after each addition just until combined. Beat in vanilla. Gradually beat in flour mixture just until combined. Beat on medium. speed for 1 minute. Pour the batter into the prepared pan, spreading evenly.
Bake for 35-40 minutes or until the edges start to pull away from the sides of the pan. Cool in the pan on a wire rack. Using the foil edges, lift uncut brownies out of the pan. Sprinkle with additional cocoa powder. Cut into 32 squares. Enjoy!

Notes

Leftover brownies can be layered between sheets of wax paper and stored in an airtight container for up to 3 days. Individual brownies can be wrapped in plastic, placed in a freezer-safe bag, and frozen for up to 3 months.

Nutrition