Aztec Gold Brownies

READY IN: 50mins


  • 4
    ounces semisweet chocolate, grated (62% Scharffen Berger chocolate recommended)
  • 12
    cup salted butter, at room temperature, cut into cubes
  • 1 14
    cups sugar
  • 1
    teaspoon cinnamon
  • 1
    tablespoon espresso powder
  • 1 12
    teaspoons ground dried chipotle peppers
  • 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.