Chipotle Brownie Snowflakes Recipes

CHILI-CHIPOTLE BROWNIE BARS

Steps:

• Preheat oven to 350°. Sift together sugar, flour, ground chipotle pepper and salt. Set aside., In top of a double boiler or a metal bowl over simmering water, melt butter and both types of chocolate; stir until smooth. Cool slightly. Stir chocolate mixture into dry ingredients. Beat in eggs and vanilla., Spread batter into a 13x9-in. baking pan coated with cooking spray. Bake until center is set, about 25 minutes (do not overbake). Cool completely. , For icing, beat together cream cheese, confectioners' sugar, vanilla and chipotle pepper. Spread over brownies. Cut into 24 bars.

BBQ VOLCANO CHIPOTLE WINGS

Steps:

• For the volcano chipotle sauce: In a saucepot over medium heat, combine the ketchup, chipotle puree, vinegar, Worcestershire sauce, hot sauce, cayenne, granulated garlic, Sriracha, red pepper flakes, brown sugar, hot sauce, mustard, salt and liquid smoke for 15 minutes, stirring occasionally. Keep partially covered for some ventilation. For maximum heat, add more red pepper flakes. Turn the deep fryer to 375 degrees F.
• For the chicken wings: No seasoning needed. Drop the wings, in batches, in the deep fryer or home fryer for 8 minutes. A good way to know when the wings are done is when they float on the top of the oil for 30 seconds. If you don't have a fryer at home, preheat your oven to 450 degrees F. Place the wings on a greased sheet tray and cook for 25 minutes. Flip your chicken at the halfway mark. Remove the wings from the fryer or oven and place in a bowl. Cover with your volcano chipotle sauce and toss. Best served with blue cheese and celery.

CHIPOTLE BROWNIE SNOWFLAKES

Steps:

• Line a 13x9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in eggs. Combine the flour, baking powder, chipotle pepper, cinnamon, ginger and salt; gradually add to creamed mixture and mix well. Stir in almonds and chocolate chips. , Spread in prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Using foil, lift brownies out of pan. Cut with a 3-in. snowflake-shaped cookie cutter. Sprinkle with confectioners' sugar.

CHIPOTLE BROWNIES

Steps:

• Heat oven to 325°F.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool.
• Mix flour and cocoa powder; set aside. Mix sugar, instant coffee granules and spices in large bowl. Add chocolate mixture; beat with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Add almond extract; mix well. Gradually add flour mixture, beating after each addition until blended. Stir in nuts. Spread into 13x9-inch pan sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely in pan.

DULCE-FROSTED CHIPOTLE BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 8-inch pan.
• Make brownie batter as directed on box, using water, oil, and eggs, adding cinnamon and chipotle powder until well blended. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool completely.
• In medium bowl, beat powdered sugar, dulce de leche, butter, milk, and vanilla with electric mixer on low speed until smooth and creamy. Spread onto cooled brownies.

BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM

Steps:

• In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract, and almond extract until peaks form. Serve with brownies.