Yes, you read that right. Chipotle brownies. No, I’m not kidding.
I crave three things when stressed: sugar, chocolate, and spicy food. One day recently I was particularly stressed, and I decided to combine them all. Sweet, chocalaty, with a zing of smoky spice. I thought I had just invented something new and wonderful.
Um, no. Afraid not. Type “chipotle brownie” into your favorite search engine and see just how many recipes for chipotle brownies come up. Seriously, this is some good stuff.
When you make these, and you know you want to, just be a little careful with the amount of chili powder you add. My brownies had quite the kick. So much so, that David had one and declared them to be all mine. Yes!! More brownies for me! But if you want just a hint of spice, add less chili powder. Or leave it out entirely, and just make a damn good brownie. I mean, can you really have too many brownie recipes? The answer, of course, is “no”.
Gluten-Free Chipotle Brownies
adapted from a recipe by Emeril Lagasse
1 cup butter (2 sticks)
1 cup all-purpose gluten-free flour (I used my rice flour blend)
4 ounces unsweetened chocolate, roughly chopped, or 3/4 cup cocoa
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper (or less!)
Preheat the oven to 325 degrees F.
Line a 9 X 13 baking pan with parchment paper. Heat the butter and the unsweetened chocolate or cocoa 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. If desired, stir in chopped chocolate or chocolate morsels if desired.
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.