Chocolate-Chipotle Brownies
Nonstick cooking spray
8 ounces semisweet chocolate, chopped
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2-1/2 cups sugar
1 tablespoon instant espresso coffee powder
1-1/2 teaspoons ground cinnamon
1 to 2 teaspoons ground chipotle powder
6 eggs
2 teaspoons vanilla
Unsweetened cocoa powder
Directions
-
Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with
foil, extending the foil over the edges of the pan. Lightly coat foil
with nonstick cooking spray; set aside. In a small saucepan, combine
chocolate and butter. Cook and stir over low heat until melted and
smooth. Cool slightly. In a small bowl, combine flour and cocoa powder;
set aside. -
In a large bowl, combine sugar, espresso coffee powder, cinnamon, and
chipotle powder. Add chocolate mixture. Beat with an electric mixer on
medium speed for 1 minute, scraping side of bowl occasionally. Add eggs,
one at a time, beating on low speed after each addition just until
combined. Beat in vanilla just until combined. Add flour mixture, 1/2
cup at a time, beating on low speed just until combined. Beat on medium
speed for 1 minute more. Spread batter evenly into prepared pan. -
Bake in preheated oven for 35 to 45 minutes or
until edges start to pull away from the sides of the pan. Cool in pan on
a wire rack. Using the edges of the foil, lift the uncut brownies out of
the pan. Sprinkle with unsweetened cocoa powder. Cut into bars. Makes 32
bars.
To Store: Layer bars between waxed paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze for up to 3
months.
Source: Better Homes & Gardens