In my cupboards, I found multiple cans of chipotle peppers…were they on sale or did I grab them and then find myself using them with some frequency at some point earlier this year, I’m unsure, but I remembered this recipe hanging out in my to-make pile. The only problem is that they use powdered chipotle instead of cans, so I ended up setting the cans aside for a bit of time and instead I made these brownies. Besides overcooking them a little bit, the brownies tasted great. It seems to be part of my missing-the-boat with baking lately, like I did with the Daim bars and some other cookie options earlier this year. Mostly, this meant that I was not doing much baking in preparation for the holidays this year. This recipe is from Emeril Lagasse’s cooking show.
Chocolate Chipotle Brownies
1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
1 cup chopped Mexican chocolate or semisweet chocolate morsels
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.