Chocolate-Chipotle Mexican Brownies

Chocolate-Chipotle Mexican Brownies Recipe

• Nonstick cooking spray
• 8 ounces semi-sweet chocolate, chopped
• 1 cup butter
• 2 cups all-purpose flour
• 1/4 cup unsweetened Dutch process cocoa powder
• 2 1/2 cups sugar
• 1 tablespoon instant espresso coffee powder
• 1 1/2 teaspoons ground cinnamon
• 1 to 2 teaspoons ground chipotle powder
• 6 eggs
• 2 teaspoons vanilla
• Unsweetened cocoa powder for dusting

1. Preheat your oven to 325F degrees. Line a 9x13-inch baking pan with foil that extends beyond the pans edges. Lightly coat the foil with nonstick cooking spray and set aside.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool slightly.
3. In a small bowl, combine the flour and cocoa powder; set aside.
4. In a large bowl, combine sugar, espresso coffee powder, cinnamon, and chipotle powder with a whisk until well blended.
5. Add the melted chocolate mixture and beat with an electric mixer on medium speed for 1 minute, scraping bowl as necessary to make sure ingredients are well blended.
6. Add eggs, one at a time, beating on low speed after each addition, just until incorporated then beat on medium speed for 1 more minute.
7. Spread the chocolte brownies batter evenly into the prepared baking pan.
8. Bake in the preheated oven for 35 to 40 minutes or until edges begin to pull away from the sides of the pan. Don't overbake or your brownies will be dry.
9. Cool the pan of brownies on a wire rack and then lift the uncut slab of brownies from the pan, using the foil.
10. Sprinkle the brownies with unsweetened cocoa powder. Cut into desired shape and size. Try cutting your Mexican brownies into triangles or diamonds for a unique change of pace.

This 9x13-inch pan yields approximately 32 Mexican brownies.