Best Chipotle Brownies Recipes

CINNAMON CHIPOTLE BROWNIES

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.

DULCE-FROSTED CHIPOTLE BROWNIES

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.

DULCE-FROSTED CHIPOTLE BROWNIES

Steps:

• 1. Heat oven to 350 degrees F. Grease or spray bottom of 8-inch pan.
• 2. Make brownie batter as directed on box, using water, oil, and eggs, adding cinnamon and chipotle powder until well blended. Spread into pan. Bake 39-42 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool completely.
• 3. In a 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.
• 4. NOTE: These are even better if you make your own brownies, but a mix is faster.
• 5. NOTE #2: Look for cans of dulce de leche next to sweetened condensed milk or in the Hispanic section of your grocery store. Dulce de leche is similar to sweetened condensed milk, but it has been caramelized and is much thicker.

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.

RASPBERRY-CHIPOTLE BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
• Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
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BEER, BACON, ESPRESSO CHIPOTLE "LOVE" BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with cooking spray and set aside. Using a 9 x 13 will make for thinner brownies.
• Pour beer into measuring cup and let stand until ready to add to recipe.
• Cook the entire package of bacon until crispy. Cool and grind to a very fine chop. Melt the butter and simmer the ground bacon in the butter. Be patient and all the bacon will be absorbed in the butter. Set aside to cool. Fine chop the peanut-butter cups; set aside.
• In a large bowl, mix brownie mix with chipotle chili powder and espresso. With a spoon hollow out a well in the middle of the brownie mix. Whisk oil,eggs, salsa and beer until well mixed. Pour mixture into the well. Stir liquid mixture with brownie mix until well blended.
• Fold bacon/butter mixture and chopped peanut-butter cups into the brownie mix and stir until well blended.
• Pour brownies into baking dish and spread evenly. Bake for 30 to 35 minutes. Be careful to not over bake. These brownies will be rich and very fudge like.
• Serve warm with ice cream and a chocolate glaze or top with a little cherry pie filling drizzled with a chocolate glaze. Try making these in mini Bunt pans and fill with cherry pie filling or glaze with some Valentine Red colored icing.

CHIPOTLE BROWNIES

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.

BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM

Steps:

• In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract, and almond extract until peaks form. Serve with brownies.

CHIPOTLE BROWNIES

Steps:

• Preheat oven to 325 degree F. Grease and flour a 9 x 13 baking dish. Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted. In a medium bowl, stir together flour, sugar, cinnamon, and Chipotle chile pepper. Add sugar mixture to the melted chocolate and butter mixture, stir to combine. Add eggs and vanilla. Mix until smooth. Turn off the heat and add chocolate chips. Pour mixture into a prepared baking pan. Bake until the center is set, 35-40 minutes. Cool completely and garnish if desired, with a dusting of powdered sugar. Cut into small squares and serve.