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Pogo Recipe: Chocolate Chipotle Brownies

Serves 12 Guests
Ingredients:
1/2 Cup Raisins
6 Ounces Semi-Sweet Chocolate
3 Ounces Unsweetened Chocolate
3/4 Cup Butter or Margarine
3 Eggs (large)
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 tsp Vanilla Extract
1 Tbsp Chipotle Powder
1/2 tsp Cayenne Powder
1/2 tsp Ground Coriander
1/8 tsp Ground Cloves
1 Cup All-Purpose Flour
1/2 Cup Hazelnuts (Toasted and Chopped)
9" Round Baking Pan
Preheat Oven to: 350 Degrees Fahrenheit
Instructions:
  1. Plump raisins by boiling them in water. Once plump, remove from heat and drain.
  2. Break the semi-sweet and unsweetened chocolate into pieces (or start with chocolate chips). Place them together in a microwavable bowl.
  3. Place the chocolate in a microwave and cook on HIGH for 20-30 seconds at a time, stirring after each. Once the chocolate is mostly melted, add the butter in as well for the final spin in the microwave. (It's also possible to melt these together over the stove, but that takes longer.) Allow the mixture to cool.
  4. Beat the eggs together in a large mixing bowl. Once the eggs begin to thicken, add the sugars and continue beating. When the mixture becomes light and fluffy, add vanilla and the melted chocolate mixture. Set aside.
  5. Place the chipotle powder, cayenne powder, ground coriander, and ground cloves in a skillet and lightly toast them over low heat. Be careful not to let them burn and stir often.
  6. Whisk the toasted spices and flour together in another mixing bowl.
  7. Add the spices and flour mixture to the egg and chocolate mixture while stirring gently.
  8. Add the hazelnuts and raisins while continuing to stir gently. Be careful not to over-mix.
  9. Grease and flour a 9" round baking pan. Pour the mixture into the pan.
  10. Bake at 350°F for 25-30 minutes until just set.
  11. Remove from the oven and allow to cool in the pan. Once cooled, cut into wedges.
  12. These are best when dusted with confectioner's sugar and served with vanilla ice cream.