Chocolate and chili is the perfect marriage. Together they make a cockle-warming hot cocoa or a palate-pleasing ice cold gelato. Of course, they're happy to meet half way and be a practical room-temperature chocolate bar, too. They're the backbone of a savory mole sauce and the heart of South American-inspired bon-bons. I'm currently feeling the love in brownie form.
Now, the course of true love never runs smooth, but thanks to two fine bakers and a happy accident, my beloved chocolate chipotle brownie was born. Alice Medrich's New Bittersweet Brownies, from Pure Dessert inspired Cheryl Sternman Rule to create a cinnamon and white chocolate chip version. Seduced by Cheryl's photography, I decided to make a batch. While reaching for the cinnamon, I saw the bottle of chipotle chili powder and thought, "That might be interesting. I should try it sometime." Who knew "sometime" would be the next day? Because I misread the main ingredient, I ended up with a disaster and back in the kitchen. Is the rest history? It is to me.
I'll be the first to admit, this is not for everyone. You have to like a bit of heat. But topped with a scoop of vanilla bean ice cream to balance the burn? I'm convinced somethings are just meant to be.
Chocolate Chipotle Brownies
Printable recipe
Makes 16
Ingredients
- 8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
- 6 tablespoons butter, cut into pieces
- 3 large eggs
- 1 cup sugar
- scant 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1/2 to 3/4 teaspoon chipotle chili powder (3/4 is hot)
- 1 cup walnuts, chopped
Instructions
- Put the rack in the lower third of the oven and preheat to 350 F.
- Line an 8" square baking pan with an extra-long piece of foil, making sure it hangs over the sides.
- Melt the chocolate and butter together gently, either in a microwave set at 30% power, or over simmering water in a double boiler. Do not let any water touch the chocolate or it will seize. Once melted, set aside to cool.
- In a medium-sized bowl, beat the eggs, sugar, salt, and vanilla on high speed until very thick and light-colored, about 2 minutes.
- Whisk in the warm chocolate.
- Mix the flour and chipotle chili powder together until well blended. Toss in nuts and coat well with flour. Gently fold spiced flour and nuts into the chocolate mixture.
- Pour batter into the lined pan and spread evenly.
- Bake 30 - 35 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool on a rack before inverting and removing the foil.
- Place right side up and cut into squares.
- Serve with vanilla bean ice cream.
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6 comments:
As though I needed another excuse to make these brownies.
Actually, your spicy version sounds sufficiently different flavor-wise for me to justify it. Perfect!
One of the best chocolate shops I've ever been to has an incredible chipotle truffle, and I've been wanting to do a brownie or cookie with this combo. I really like your recipe too--not fussy, just chocolate and chili!
Yum - I made a chocolate, mango and chipotle smoothie recently and I have to say, it was weird and delicious at the same time. Cold but hot.
I think your brownies sound like a great combo!
Glad to see I'm not the only one who loves this combination.
Dana, the chocolate chipotle gelato had a similar strangeness. The addition of mango in your smoothie sounds absolutely amazing. Let me know when the recipe gets published. I'll be trying it out!
This is a lot like the brownies I make. I started adding cayenne pepper to my brownies a few years ago, and it makes such a difference. They're not hot, they just have a nice little bite. Yum
Maura, the cayenne sounds great, too. I like the smokiness of chipotle, but have had hot chocolate with cayenne and liked it a lot.
I'm tempted to add a bit of cinnamon next time. Tweak, tweak, tweak...
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