Chocolate Chipotle Brownies

These Chocolate Chipotle Brownies have a touch of smoky chile powder that adds a delightful kick to their rich, fudgy texture, enhancing their flavor with a surprising twist.

Why You’ll 🫶🏻 these Brownies

If you’re a fan of chocolate and chiles, you’re in for a treat. These brownies boast a fudgy center and a glossy, crinkled top that’s simply irresistible. They have a hint of spice that adds just the right kick on the back of the tongue without being overwhelming. The smoky flavor of chipotle beautifully complements the chocolate’s deep richness, enhanced by the espresso powder, making you wonder why this combination isn’t more common in brownie recipes. Perfect for potlucks and freezing, they make a fantastic choice for any occasion or an anytime treat. Enjoy! ~Nicole

Key Ingredients for Chocolate Chipotle Brownies

Semisweet Chocolate and Dutch-process Cocoa Powder provide the rich chocolate flavor. Semisweet chocolate has a moderate amount of sugar, but it is still sweet and rich. Dutch-process cocoa (not to be confused with unsweetened cocoa powder) is treated to neutralize its acidity, making the chocolate flavor smoother and the color darker. Both chocolates enhance the rich, fudgy flavor.

Unsalted Butter is the primary fat that provides chewiness and helps control the overall flavor of the brownies.

Extra-large Eggs provide the structure to the brownies.

Unbleached All-purpose Flour is another key ingredient that provides structure to the brownies.

Granulated Sugar not only adds sweetness but also moisture, creating a crackly top.

Espresso Powder, Chipotle Chile Powder, and Cinnamon are the flavor boosters. Espresso powder deepens the chocolate flavor in brownies, adding richness and complexity. Meanwhile, chipotle powder introduces a subtle earthy heat, and cinnamon infuses warmth and depth, enhancing the overall taste experience.

Pure Vanilla Extract is a common baking ingredient that adds a slight floral essence.

Tips for Making Chocolate Chipotle Brownies

1. In a small saucepan, cook, stirring, the chocolate and butter over low heat until melted. Remove from the heat; cool slightly.
2. Pour the chocolate mixture into the sugar mixture, and beat for 1 minute.
3. Add the eggs into the batter, one at a time, beating on low after each addition. Beat in the vanilla.
4. Gradually beat in the flour mixture, then beat on medium speed for 1 minute.
5. Pour the batter into the prepared pan. Bake as directed, then wait while your house fills with the aroma of Chocolate Chipotle Brownies!

*Always remember to scrape down, not just the sides of the bowl as needed, but also the bottom of the bowl. It’s a baking “oh no” when you forget that step, and as you pour the batter into the pan, there is a clump of flour mixture. 🤦🏼‍♀️

Substitutions

• Substitute espresso powder with finely ground coffee beans or instant coffee; the flavor may be less strong.

Serving Suggestions

These brownies pair well with Vanilla Ice Cream, whipped cream, and fresh fruit. My favorite way to indulge is to drizzle dulce de leche!

I cannot find chipotle chile powder. Is there a substitute?

You can use a pinch of cayenne for a kick and a dash of smoked paprika to mimic the smokiness of the chipotle chile powder.

Can I use large eggs?

Absolutely. I prefer extra-large eggs because I feel I get more for my money.

Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

Yes, you can with a 1:1 ratio, but the overall chocolate flavor will not be as smooth on the palate.

Other brownies you may enjoy…

Chocolate Chipotle Brownies

By Nicole Prep: 20 minsCook: 45 minsTotal: 1 hr 5 mins Servings: 32 brownies These brownies have a touch of smoky chile powder that adds a delightful kick to their rich, fudgy texture, enhancing their flavor with a surprising twist.

Equipment

• 9 x 13-inch baking pan with lid
• Hand mixer with flex beaters

Ingredients 

• 8 ounces semisweet chocolate , coarsely chopped
• 16 ounces unsalted butter, cut into ½-inch cubes
• 2 cups unbleached all-purpose flour
• ½ teaspoon kosher salt
• ¼ cup Dutch-process cocoa powder
• 2 ½ cups granulated sugar
• 1 tablespoon instant espresso powder
• 1 ½ teaspoons chipotle chile powder
• 1 ½ teaspoons ground cinnamon
• 6 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• Cocoa powder for dusting, optional

Instructions 

1. In a small saucepan, cook and stir the chocolate and butter over a low heat until melted and smooth. Remove from heat and cool slightly.
2. Meanwhile, position a rack in the middle of the oven and preheat the oven to 325℉. To prepare your baking pan, take an 18-inch piece of foil and fold it lengthwise until it measures 8 inches wide. Carefully place the foil into a 9 x 13-inch baking pan, ensuring it fits snugly into the corners and climbs up the sides. Allow any excess foil to hang over the edges of the pan for easy removal later. Cut a piece of foil measuring 14 inches and place it across the width of the pan, ensuring it is positioned perpendicular to the first sheet. Then lightly coat the foil with nonstick cooking spray; set aside. In a small bowl, whisk together the flour, cocoa powder, and salt; set aside.
3. In a large mixing bowl, stir together the sugar, espresso powder, chile powder, and cinnamon. Add the chocolate mixture. Beat with an electric mixer on medium speed for 1 minute, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating on low speed after each addition just until combined. Beat in vanilla. Gradually beat in flour mixture just until combined. Beat on medium. speed for 1 minute. Pour the batter into the prepared pan, spreading evenly.
4. Bake for 35-40 minutes or until the edges start to pull away from the sides of the pan. Cool in the pan on a wire rack. Using the foil edges, lift uncut brownies out of the pan. Sprinkle with additional cocoa powder. Cut into 32 squares. Enjoy!

Notes

Leftover brownies can be layered between sheets of wax paper and stored in an airtight container for up to 3 days. Individual brownies can be wrapped in plastic, placed in a freezer-safe bag, and frozen for up to 3 months. 

Nutrition

Calories: 246kcal, Carbohydrates: 26g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 16mg, Potassium: 82mg, Fiber: 1g, Sugar: 18g, Vitamin A: 431IU, Vitamin C: 0.004mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.