#ImprovCooking: Chocolate Chile Brownies
Chocolate and spice are a great pairing and these brownies have just enough heat to still enjoy the rich chocolate flavor.
Servings: 16
Calories:
Ingredients
- 5 tablespoon unsalted butter
- 4 oz bittersweet chocolate chopped
- 1 cup semi sweet chocolate chips divided
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ⅓ cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon instant espresso powder
- ¾ teaspoon chipotle chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- 1. Preheat the oven to 325. Spray an 8x8 baking dish with cooking spray or line with parchment paper.
- 2. Combine the butter, bittersweet chocolate and ½ cup of chocolate chips together in a small saucepan over medium heat. Stir until melted together and smooth.
- 3. Remove from the heat and whisk in the sugar and vanilla until combined, followed by the eggs.
- 4. Add the flour, cinnamon, espresso powder, chipotle chili powder, salt and cayenne pepper and stir until combined.
- 5. Stir in the remaining ½ cup of chocolate chips then pour the mixture into the prepared baking dish, smoothing out the top.
- 6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7. Allow to cool for 20 minutes before slicing into squares.