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Chocolate Chipotle Brownies
Category: Desserts, Bars/Brownies
Serves:
Rating:
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Ingredients:
* 4 ounces unsweetened best-quality chocolate (I like Callebaut, Ghirardelli or Scharffen Berger) * 1 stick (8 tablespoons) unsalted butter, cut into four or five pieces * 1 1/4 cups light brown sugar * 1 tablespoon ground cinnamon * 1/4 to 1/2 teaspoon ground chipotle chili powder, according to taste * 1 teaspoon vanilla extract * 1/4 teaspoon salt * 3 large eggs * 1 cup all purpose flour * 1 cup best quality milk chocolate chips * 2-3 tablespoons confectioners sugar
Directions:
Preheat your oven to 325 degrees F. Line an 8-inch square baking pan with foil, extending foil over sides. In the top of a double boiler set over simmering, not boiling, water, melt the chocolate with the butter, stirring until smooth. (I used a medium-sized metal bowl over a pot of simmering water. The pot should be big enough for half the bowl to fit inside it, but small enough so that the bowl can’t fall in. Also, make sure the bottom of your bowl is not touching the water - there should be at least 3-4 inches of space.) Once the chocolate and butter are melted, remove the bowl from the heat. Using a whisk, mix in the brown sugar, cinnamon, chipotle and salt. Add the eggs, mixing after each addition, then the vanilla. Continue to whisk until the batter is smooth, about 2 minutes, then add the flour and mix until blended. Stir in the chocolate chips. Pour batter into the pan, tilting the pan to ensure that batter reaches every corner of the pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool completely, then use the tin foil to lift the brownies out of the pan for slicing. Dust with confectioners sugar.