If you’re a chocoholic like I am, then you’ll understand when I say that the other day I just had to – yes, just HAD TO make brownies. I needed that mouth-feel of chocolate with the light texture of cake. Maybe you can tell by looking at the photo that they were super-moist.
Rather than make any of the other brownies (that I’ve already made) in my repertoire, I turned to my to-try file, and this recipe from Smitten Kitchen many years ago was what spoke to me. A brownie that’s not only rich in chocolate, but also with spices added. I can’t say that I’d ever had brownies with cinnamon, cardamom and some heat (either ground chipotle or smoky paprika) in it.
You’ve heard, naturally, about the affinity of chocolate and coffee, right? That whenever you’re baking with chocolate, if you add a little bit of coffee somehow (in this case it was instant espresso powder), it enhances the chocolate flavor. Experts have done taste-tests and our palates like the marriage of chocolate and coffee (like mocha!).
The original brownie recipe came from a cookbook called Baked: New Frontiers in Baking. I’d not heard of the cookbook, either. But the story is long . . . Deb knew someone who worked at Baked, the bakery (from hence the cookbook came) and she had a scribbled list of ingredients for Chipotle Brownies. Deb lost the recipe. Meanwhile the cookbook came out and there was a brownie recipe in there but it didn’t have the spices and heat. Then she found the older recipe, so she kind of combined it all. Whew! Does all that make sense?
The batter was easy enough to put together – the usual kind of brownie baking stuff – but with the addition of instant espresso powder and the spices. Deb used chipotle chile in her cookies, but she also suggested using smoky paprika instead. I had some of the dry-type chipotle chile powder (not the wet type in adobo sauce), but it was marked “hot.” I was a bit concerned it would be too much heat, so I used the smoked paprika and added in a little tiny bit of the hot chipotle powder. These are to be baked in a glass 9×13 pan, or a very light colored metal pan – I used the glass.
The recipe indicated baking for 30 minutes, or until a toothpick comes out with only a few crumbs attached. Well, at 25 minutes I used my tester and it came out clean, so I was concerned I’d over-baked them. I couldn’t really tell by looking at them – they “looked” done from the top, but I wouldn’t know until I cut into them, which took a couple of hours for them to cool completely. I think they were a tad on the under-done side – the ones I cut from the outside edges were perfect, but the interior bars were really moist. If you like solid brownies with almost a fudgy texture to them, this is your recipe! I think I should have baked them an additional 5 minutes. Since I baked these I found a notation on the ‘net indicating brownies are to be baked to 214°. Most baked goods are done at about 205°, so this is different. Must have to do with the density of the batter.
The spices? Well, when I ate my first bite, I could tell there was something else IN there, but I could not discern the cinnamon, or the cardamom. But once I swallowed that bite, oh-la-la! Heat. Yes, a very light heat on the way down and afterwards. I could not tell it was smoked paprika – in fact I don’t know that I could discern the smoked aspect of it at all. I suppose the chocolate – which this recipe contains in spades – masks those spicy flavors somewhat.
What’s GOOD: if you want extra-chocolaty brownies, these fill the bill. Lots of chocolate flavor; good texture, a perfect balance of sweet to chocolate and spice. Would I make them again? Yes. They were different, that’s for sure. The spices add a big boost of flavor and I liked the little residual heat at the back of the throat as you swallowed them and the heat lingered for several minutes. They certainly satisfied my I-need-brownies-now. The recipe makes a lot – I gave away some and stuck a couple of foil-wrapped packages in the freezer for some day, down the road, when I’m hankering for some chocolate. Everyone who tried this (including my DH who almost never eats sweets) raved about them.
What’s NOT: really nothing. I liked them. If you like experimenting with heat, do try them!
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Spiced-Up Brownies
Recipe By: adapted slightly from Smitten Kitchen blog 9/08
Serving Size: 24
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons smoked paprika — or dry chipotle chile powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne — or hot chipotle chile powder [my addition]
11 ounces dark chocolate — coarsely chopped
1 cup unsalted butter — (2 sticks) cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs — at room temperature
2 teaspoons vanilla extract
Notes: The recipe indicates baking for 30 minutes. I baked 25 minutes and the tester came out clean. I thought they were done, but they were not. I found a reference online that baked brownies need to reach an internal temperature of 214° – that’s higher than most baked goods. Next time I’ll use an instant read thermometer. I used a combination of smoked paprika and dry chipotle chile powder.
1. Preheat the oven to 350° F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.
2. In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom), if you’re using them, together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Per Serving: 237 Calories; 13g Fat (46.3% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 108mg Sodium.

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