Brownie With A Bite

With April being declared the month of sweets I don’t seem to be posting as often as I would like.  The flip side to that thought is, I would have too many sweets covering the kitchen counter or the dining table and filling up my tummy.  The recipe I’m sharing with you today is for Chipotle Brownies.  I have never made brownies with a bite like this before.  These brownies were soft and moist, leaving a little hint of fiery chile on my tongue.  I think what I like most is the satisfaction that one brownie was enough to please my sweet tooth.

After the first bite my thought was, “mmmmm”, deep, dark chocolate flavor, then the little chunks of chocolate interspersed throughout the delicate brownie melted, pleasing my taste buds and last……wow, that bite of chile pepper!  My taste buds sang, they were exhilarated and euphoric all at the same time.

Enjoy!

Chipotle Brownies

Ingredients:
1/4 cup all-purpose flour
2 tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. chipotle powder
1/2 tsp. salt
1/4 cup (1/2 stick) unsalted butter, cut into small chunks
2 oz. unsweetened chocolate, chopped
3 oz. semi-sweet chocolate, chopped
3 eggs
3/4 cup sugar
1/2 tsp. vanilla extract
1/3 cup sour cream
2/3 cup chocolate chunks or chips

Heat oven to 325*.  Butter and flour and 8 x 8″ baking pan.  Combine flour, cocoa, baking powder, cinnamon, chipotle powder, and salt in a medium bowl and set aside.

In a medium saucepan bring 1″ of water to a simmer.  Add butter and chopped chocolates to a metal bowl large enough to sit on top of the pan.  Melt the butter and chocolate, about 4 minutes.  Stirring until smooth.  Remove from heat.

In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, vanilla and sugar.  Whisk on high-speed until slightly thickened, 1-2 minutes.  Pour in the melted chocolate mixture and whisk on medium for 30 seconds.  Add the flour mixture and whisk on low for 30 seconds.  Add the sour cream and whisk on medium for 30 seconds.  Stir in chocolate chunks or chips by hand.

Pour into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes.