Chipotle & Mocha Brownies (adapted from FoodTV-Canada recipe)


3 chipotle chilies, dried

1/3 cup butter

4 ounces bittersweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

2 tsp freshly ground coffee bean

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup all purpose flour

1 pinch salt

1/8 tsp cinnamon



  • Preheat oven to 350°F
  • Split the dried chilies and place in a small bowl with enough hot water to cover them. Allow them to rehydrate for about 2 minutes until very soft.
  • Drain well.
  • Remove the stems, seeds and chop finely.
  • In a saucepan melt the butter, 2 ounces of the bittersweet chocolate, all of the unsweetened chocolate and the coffee until smooth.
  • Let cool slightly. Using a whisk mix in sugar, then eggs, one at a time and vanilla. Stir in the chopped, rehydrated chilies and the remaining bittersweet chocolate. You may need to do this in a bowl over a pan of hot water to help melt the chocolate.
  • Stir in the flour, salt and cinnamon.
  • Scrape the batter into a greased and parchment paper lined 8X8 cake pan. Bake in the cneter of the oven for 20-25 minutes or until cake tester comes out with a few moist crumbs attached.
  • Let cool in pan on rack
  • Cut into squares. Can be served with whipped cream.

Shopping List (items you will need)

Chipotle chilies, dried

bittersweet chocolate

unsweetened chocolate



Pantry Items (items you may already have)


fresh ground coffee



all purpose flour