Prep 15 mins
Cook 35 mins
Credit goes to www.tigersandstrawberries.com, named in honor of the 'Pirates of the Caribbean' movie. Its flavors are drawn from Mexico: chocolate, vanilla, cinnamon, coffee, and chipotle pepper. The recipe creator claims these brownies are sexy hot and sure to make your reputation. She takes them over the top by sprinkling edible gold leaf on top. I'm definitely intrigued but waiting for a more adventurous moment to try these.
- 4 ounces semisweet chocolate, grated (62% Scharffen Berger chocolate recommended)
- 1⁄2 cup salted butter, at room temperature, cut into cubes
- 1 1⁄4 cups sugar
- 1 teaspoon cinnamon
- 1 tablespoon espresso powder
- 1 1⁄2 teaspoons ground dried chipotle peppers
- 1⁄4 cup all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 325°F
- Line 8-inch glass baking pan with foil, grease and flour.
- In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
- Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
- Put flour and cocoa in another bowl and mix well.
- Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
- Scrape sides and bottom of bowl and beat another 20 seconds or so.
- Add eggs, beat to incorporate, scraping as needed.
- Add vanilla and stir to incorporate.
- Add half of flour mixture, and stir on low speed until mostly mixed it.
- Scrape bowl and add rest of flour, mixing until incorporated.
- Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
- Scrape into prepared pan and bake at 325°F for 30-35 minutes.
- Allow to cool in pan for 15 minutes.
- Lift out foil and lay on a wire rack and allow to cool completely before cutting.
- If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
- They should be fudgy in the middle with a bit of a crispy crust on top.
- Take them over the top by sprinkling with edible gold leaf.
Amazingly good. Love the burn of the chipotle. Will make these all the time for Mexican themed meals.
Decided to try these while stuck in the house for Hurricane Irene. Only had unsweetened chocolate in the house, but thanks to the handy dandy substitution chart in the Better Homes and Gardens cookbook, I knew to add 1 Tbsp sugar for every ounce of chocolate. They are in the oven now. . . but had to review early because the batter from the beaters is INCREDIBLE! Just hope the power holds out for 11 more minutes!
Wow, what a recipe! These are so nice. I am a wimp, however, so I only used 1/4 teaspoon of chipotle. They turned out great, next time I might up the chipotle a little. It adds an indefinable teensy tingle! I dothink that 1-1/2 teaspoons for an 8-inch pan is kind of excessive, tho! Did not have the edible gold leaf, but some gold luster dust added interest. Thanks for a keeper!