Mocha Brownies With Chipotle Chilies

=95 3 chilies, chipotle, dried =95 1/3 cup butter =95 4 oz chocolate, bittersweet, coarsely, chopped =95 3 oz chocolate, unsweetened, coarsely, chopped =95 2 tsp coffee, instant, granules =95 1 cup sugar =95 2 eggs =95 1 tsp vanilla =95 1/2 cup flour =95 1 pinch salt =95 cream, whipping =95 1 cocoa, powder
Directions: 1. Preheat oven to 350=B0F (180=B0C) 2. In bowl, cover chilies in hot water; soak for 20 minutes or until very soft. 3. Drain well. 4. Stem, seed and finely chop. 5. In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth. 6. Let cool slightly. 7. Whisk in sugar. 8. Whisk in eggs, 1 at a time, and vanilla. 9. Stir in reserved chilies and remaining bittersweet chocolate. 10. Stir in flour and salt. 11. 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. 12. Let cool in pan on rack. 13. Cut into squares. 14. In bowl, whip cream. 15. Serve each square with dollop of cream and sprinkle of cocoa powder.
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Nicky Cottee

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