At a Cinco De Mayo party last week, I was introduced to the concept of Mexican Brownies. Basically they are regular brownies with the addition of cinnamon and chipotle powder. I'll admit to being wildly skeptical (I don't like ANYthing polluting my chocolate) but to my surprise, they were delicious. You end up with a brownie with a lot of depth of flavor and instead of it tasting spicy, you are left with a nice warm tingly feeling in your mouth. David wouldn't go near them (but then again, most toothpastes are "too spicy" for him), but Juliana loved them.
Mexican Chipotle Brownies
1 cup butter
1 cup flour
4 ounces unsweetened chocolate
1 1/2 cups sugar
1 teaspoon cinnamon
3/4 teaspoon ground chipotle powder
4 eggs
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
Preheat oven to 325. Grease and flour a baking pan (you can use 11x7 or 9x13). In the top of a double boiler, melt the butter and unsweetened chocolate. Stir until smooth and combined then remove from heat. In a large mixing bowl, combine flour, sugar, cinnamon, and chipotle powder. Add the melted chocolate and butter to the flour mixture. Mix to combine. Add eggs and vanilla, mixing until smooth. Stir in chocolate chips. Pour mixture into prepared baking pan and bake until center is set, 35-40 minutes. Makes 24 servings.
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2 comments:
I had NO idea they sold chipotle powder. Do you find it in the drain cleaner aisle , the intestine cleaning aisle or the spice aisle?
Oh my, this reminds me of another of your brownie recipes.....recall "back in 'the day'" when you were mad at Jen for something or other, and you baked a brownie mix but added like 1/4 C of sifted dirt? You left them out for Jen and her friend (Jean, maybe?) to eat but you mom found them also??? Remember that? :)S
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