Chipotle Brownies Recipes
DULCE-FROSTED CHIPOTLE BROWNIES
Chipotle and cinnamon add the signature kick to fudgy brownies topped with creamy caramel frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 brownie, Sodium 120 mg, Sugar 37 g, TransFat 0 g
CHILI-CHIPOTLE BROWNIE BARS
What fun I had creating these sweet and spiced-up brownies, and those who have sampled every change in the recipe have had fun as well. It may have taken a few tweaks to reach perfection, but after just one bite, I knew I'd nailed it. -Sheri Dunlap, Shawnee, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen
Number Of Ingredients 14
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.
Nutrition Facts : Calories 281 calories, Fat 17g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 147mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON CHIPOTLE BROWNIES
This is a simple way to switch up your go-to brownie recipe, influenced by the popular Mexican flavor combination of chocolate, cinnamon and chile pepper. Top each brownie with dulce de leche ice cream for a rich, satisfying dessert.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield about 16 servings
Number Of Ingredients 0
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 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.
CHIPOTLE BROWNIES
Delight your taste buds with these chocolatey Chipotle Brownies! Learn how to make a treat which the whole family will love when you follow this recipe.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 32 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- In a microwave-safe bowl, melt the chocolate in 20-second intervals (or use a small pot on low heat). In another microwave-safe bowl, melt the butter in 20-second intervals (or use a small pot on low heat). Add the melted butter to the melted chocolate and stir to combine. Set aside.
- Using a food processor with a paddle attachment, combine the eggs and sugar in a large bowl and combine until it becomes a white paste. Pour the eggs-and-sugar mixture into the melted chocolate and whisk until combined. Add the cinnamon and vanilla bean seeds, then combine until fully incorporated.
- Cover the baking mold with tinfoil. Pour the batter into the mold. Bake until a toothpick comes out with only a few moist crumbs, about 25 minutes. Sprinkle the chipotle powder on top of the brownies before serving.
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- 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 40 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.
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- Heat oven to 325°. Butter and flour an 8 x 8-inch baking pan. Combine flour, cocoa, baking powder, cinnamon, chipotle powder and salt in a medium bowl; set aside.
- In a medium saucepan, bring 1 inch of water to a simmer. Add butter, unsweetened chocolate and semisweet chocolate to a metal bowl large enough to sit on top of the saucepan. Melt ingredients, about 4 minutes. Remove from heat and stir until smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar and vanilla. Whisk on high speed until slightly thickened, 1 to 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 sour cream and whisk on medium for 30 seconds. Stir in chocolate chunks by hand.
- Bake at 325° for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack 10 minutes.
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