Monday, September 22, 2014

Chipotle Brownies

From the kitchen of One Perfect Bite...A gal can never have too many recipes for brownies. At least that's my story and I'm sticking to it. I found this recipe in Family Circle magazine a while back and clipped it with the intention of trying it as soon as things settled down around here. It's became apparent that wouldn't happen any time soon, so this morning I pulled out my whisk and made the brownies while the bacon was frying. It took all of ten minutes to get these into the oven and they were finished before our breakfast had ended. Is dessert for breakfast acceptable? Yea or nay, I tried one just as soon as the brownies were cool enough to cut. This moist, fudge-like brownie has intense flavor that is enhanced by the addition of the chipotle powder. I think the brownies would be perfect with a bit more salt and vanilla, so you might want to double the amounts of each suggested in the recipe below. If you are looking for a slightly different brownie to add to your repertoire, you might want to give this recipe a try. Here is how these brownies are made.

Chipotle Brownies
...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 teaspoon chipotle powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1/3 cup sour cream
4 ounces (2/3 cup) chocolate chunks

1) Heat oven to 325 degrees F. Butter and flour an 8 x 8-inch baking pan. Combine flour, cocoa, baking powder, cinnamon, chipotle powder and salt in a medium bowl. Set aside.
2) In a medium saucepan, bring 1 inch of water to a simmer. Add butter, unsweetened chocolate and semisweet chocolate to a metal bowl large enough to sit on top of the saucepan. Melt ingredients, about 4 minutes. Remove from heat and stir until smooth.
3) In bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar and vanilla. Whisk on high speed until slightly thickened, 1 to 2 minutes. Pour in the melted chocolate mixture and whisk on medium for 30 seconds. Add flour mixture and whisk on low for 30 seconds. Add sour cream and whisk on medium for 30 seconds. Stir in chocolate chunks by hand.
4) Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Yield: 9 servings.

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We Are Not Martha said...

I LOVE this idea!! I'm always up for adding a little spice to anything, but have never thought of chipotle and chocolate. It sounds SO good!


Dolores said...

Mary- how much flour?
I think it must be 1 1/4 cups, rather than just a cup?
Thank you! I'll be making these tomorrow.

Mary Bergfeld said...

Dolores, it is 1/4 cup flour. This is a moist fudgy brownie. I have 2 sources for the recipe and both are in agreement as to the amount of flour to be used. The brownies in the photo were made with 1/4 cup flour. I do recommend increasing the amount of salt and vanilla but not the flour. Mary

Dolores said...

Thank you, Mary. I found a FC Chipotle brownie recipe that called for 2 cups, baked in a 13"x9" pan, so I thought the 1/4 cup measure couldn't be right.
I might up the measure to 1/2 cup to make them less fudgy.I don't like them 'wet'..

Dolores said...

They are baking now, and oh!! That batter is delicious, so delectably spicy. I used 1/3 cup flour to make them a little less fudgy.

Kim G. said...

I'm a huge huge fan of the heat and smockyness of the chipotle powder! I'm sure these are really good, Mary!

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