Chipotle Brownies Recipes

CINNAMON CHIPOTLE BROWNIES

Steps:

• Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon to the batter (for a batch that fits a 9-by-13-inch pan). Top each Mexican brownie with a scoop of dulce de leche ice cream and sprinkle with cinnamon.

CHIPOTLE FUDGE

Steps:

• Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray.
• Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes.
• Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares.

CHIPOTLE BROWNIES

Steps:

• 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.

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.

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.

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.

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.

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.

RASPBERRY-CHIPOTLE BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
• Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
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