Mocha Brownies with Chipolte Chilies

[migration] empty title 118 Author: Canadian Living Credits: [migration] empty title 118

  • Portion size 16 servings


  • 3 dried chipotle chili peppers
  • 1/3 cup butter
  • 4 oz bittersweet chocolate coarsely chopped
  • 3 oz unsweetened chocolate coarsely chopped
  • 2 teaspoons instant coffee granules
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1 pinch salt
  • 1/2 cup whipping cream
  • cocoa powder


Preheat oven to 350°F (180°C).

In bowl, cover chilies in hot water; soak for 20 minutes or until very soft. Drain well. Stem, seed and finely chop.

In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth. Let cool slightly.

Whisk in sugar. Whisk in eggs, 1 at a time, and vanilla. Stir in reserved chilies and remaining bittersweet chocolate. Stir in flour and salt.

Scrape batter into greased and parchment paper lined 8-inch (2 L) square metal cake pan; bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging. Let cool in pan on rack. Cut into squares.

In bowl, whip cream. Serve each square with dollop of cream and sprinkle of cocoa powder.

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Baking & Desserts

Mocha Brownies with Chipolte Chilies