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Chocolate and Chipotle Brownies

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Ana Claudia Talancón of Top Chef Mexico spices up brownies, cocktails and candies with a punch of chili to heat things up on Valentine’s Day
TODAY Show: Ana Claudia Talancón of Top Chef Mexico spices up brownies, cocktails and candies with a punch of chili to heat things up on Valentine’s Day. – February 9, 2016Samantha Okazaki / TODAY
RATE THIS RECIPE
(92)

Ingredients

  • 1 cup unsalted butter, cut into small cubes
  • 1/2 cup baking flour
  • 1 cup sugar
  • 1/2 cup chocolate to melt or used for fondue
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 vanilla bean, seeded
  • 1/2 teaspoon dry chipotle powder

Chef notes

Spice up your brownies with a hit of smoky chipotle powder.

Preparation

Preheat the oven to 350°.

In a microwave-safe bowl, melt the chocolate in 20-second intervals (or use a small pot on low heat). In another microwave-safe bowl, melt the butter in 20-second intervals (or use a small pot on low heat). Add the melted butter to the melted chocolate and stir to combine. Set aside.

Using a food processor with a paddle attachment, combine the eggs and sugar in a large bowl and combine until it becomes a white paste. Pour the eggs-and-sugar mixture into the melted chocolate and whisk until combined. Add the cinnamon and vanilla bean seeds, then combine until fully incorporated.

Cover the baking mold with tinfoil. Pour the batter into the mold. Bake until a toothpick comes out with only a few moist crumbs, about 25 minutes. Sprinkle the chipotle powder on top of the brownies before serving.

or a small pot in low heat

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