Chocolate Chipotle Brownies

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

1. Put the rack in the lower third of the oven and preheat to 350 F.
2. Line an 8″ square baking pan with an extra-long piece of foil, making sure it hangs over the sides.
3. 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.
4. In a medium-sized bowl, beat the eggs, sugar, salt, and vanilla on high speed until very thick and light-colored, about 2 minutes.
5. Whisk in the warm chocolate.
6. 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.
7. Pour batter into the lined pan and spread evenly.
8. Bake 30 – 35 minutes or until a toothpick inserted in the centre comes out clean.
9. Allow to cool on a rack before inverting and removing the foil.
10. Place right side up and cut into squares.
11. Serve with vanilla bean ice cream.