Saturday, May 3, 2008

La viva Mexican Brownies!

I have a weakness, known as chocolate. I'm steadily making it a habit to have at least one piece of dark chocolate a day. My excuse- they say its good for my heart and anything good for that sucker is promising. Also, a reason to drink red wine, no? It goes along with my friend's idea that because there is milk in a cafe mocha, your getting your calcium.
So we all have are little cheats and sayings that go along with why we eat certain foods. And to me that is all good. I believe in moderation not exile. A reason I can't be vegetarian or vegan, anymore. I love ice cream, bison burgers, and eggs over easy, way too much.
So when it came to my monthly drum circle meeting, I decided to bake something. It was the Cinco de Mayo festival, too. I had seen Rachael Ray's recipe for Subtle Spicy Chocolate, but had no cocoa powder. So I searched the web to find another recipe, and soon found one from Emeril. Can you ever go wrong with Bam?
So I made Emeril's Chocolate Chipotle Brownie, and they were good. One friend kept on going back for more. I missed some of the chocolate taste, but am going to tweak so you get a chocolate and spicy taste. Enjoy!

Chocolate Chipotle Brownies

1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour (I split it and used half wheat and all-purpose)
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels

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.


LyB said...

These sound gorgeous! I've never tried chocolate and chilies but its something I'm quite intrigued by.

Patricia Scarpin said...

What an interesting twist on brownies - YUM!

Marc @ NoRecipes said...

Oooo these sound delicious. I love a bit of heat with my chocolate.

Gigi said...

What a great brownie recipe! Dark and chocolate and a little spice sounds fantastic!

nicisme said...

Mmmm... I love chillies and chocolate together and I can tell that these brownies are winners! Great photos you have here. I'm going to have a good browse through your recipes when I get a few moments!

Anonymous said...

Looks yummy! I am going to try to make them for our small group tonight...we are having a "mexican nite" for our get together. I also made cinnamon ice cream to go with...yum!