Tuesday, January 26, 2010

Chocolate Chipotle brownies!

Editor's note: You'll note in the comments that Michael has Ok'd me posting a photo! Here 'tis. No idea who took this photo, but I suspect it was one of those"Thelma and Louise" type poses...

I am so tempted to scan a photo of my friend Michael from when we were very young and I first knew him (1996!) but all the photos I have I'm sure that Michael would NOT approve of me posting! They are very amusing though!

Now, as for these Chocolate Chipotle brownies..... I haven't tried this as yet - Michael found it and just had to share - so I'm daring you, dear readers to make this and tell me what you think! Michael tells me he is obsessed with Chipotle (smoked and dried jalapeno peppers) at the moment and stumbled upon this on the internets. Not sure where it came from - if you know, please get in contact with me so I can acknowledge your genius on my little site.

Chocolate Chipotle Brownies

I n g r e d i e n t s

3/4 cup butter or margarine
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoons chipotle powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish


1. Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Stir well. Cool.

2. Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.

3. Lightly toast the spices in a skillet over low heat, stirring often and don't allow to burn.! Combine the spices and flour in a bowl with a whisk.

4. Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't over-mix.

5. Pour the mixture into a greased and floured 9" round pan. Bake in a 350°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If desired, dust with confectioners' sugar and serve with vanilla ice cream.

Coming up soon - Ariane's awsome "Orstraya' day" recipe - Olive crusted lamb with easy peasy minty salad, whom she has dedicated to Mr Sam Kecovic....


  1. Michael in the park after many wines says scan away! Love your work Penny!