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Jun 14, 2009 11:45 PM

Spicy brownies

I like heat w/my chocolate. Do you guys think adding 1tsp. of ground, dried chipotle pepper to my brownie recipie is the best way to go?

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  1. I didn't have much success using chili powders in brownies. At the suggestion of a chef friend I started using either a morita or a small ancho chili - soak in hot water to soften, remove stem, veins and seeds and puree in the blender along with the eggs. Gives a nice background kick to the brownies

    1. I would try adding some sauce from canned chilpotles, or mincing those very fine. Let us know how it goes!

      5 Replies
      1. re: tommyskitchen

        That sauce can include vinegar, tomato, garlic, and spices, depending upon the brand. Doesn't sound good in a brownie to me. To each his/her own, however.
        Another option is to use a chile-inflused chocolate bar in the brownies for a spicy bite here and there. Chuao's Spicy Maya is my favorite, but Vosges is widely available.

        1. re: tommyskitchen

          I think the adobo from chipotles might have a little too much garlic and vinegar for brownies. For my spicy chocolate mousse, I soften anchos in the cream to add a nice smoky background, but I also add a little chipotle and cayenne for forward heat. Cinnamon rounds out the flavors and keeps them from being aggressively competing.

          1. re: JungMann

            I was thinking along these lines w/ simmering cream and chile and making a ganache. I'd also add some espresso powder in the brownies. Great w/out the heat but I think even better with.

              1. re: tommyskitchen

                I love chipotles, and you all were probably right on the mark concerning the adobo sauce.
                First of all - I don't bake - just cook. So I tried this with a Box Brownie mix (Gasp - I know).
                I took about 8 dried chipotles, stemmed and seeded them, soaked them in hot water,, then put them in my processor with a bit of water, strained this, and has a very nice chipotle sauce. I used this instead of the water (and since it was thicker, used 150% of what the recipe called for), then drizzled some more on top before baking.
                The result - A nice, mellow warm heat with each bite. Being a box brownie, it's not perfect - I think Chowser and JungMann are on to something by adding it to the cream.

                If I can tear myself away from the BBQ and Pork Bellies long enough, I may have to try a recipe from scratch...

        2. Not chipotles, I would go with the soaked mashed ancho or New Mexico Red. You are looking for clean capsaicin burn, no complex flavors to compete with the bitter of the chocolate.

          1. Perfect, thank you. I forgot about cinnamon. If I do both, how much to use? The idea of a chocolate bar is great, but I use the bittersweet kind in my brownies and flavored chocolates are usually meant to be eaten alone and therefore, not bittersweet.

            1 Reply
            1. re: inbiz

              I only add a light dusting of cinnamon, probably no more than 1/8 tsp. for the 10 oz. of chocolate I use. The cinnamon shouldn't be readily identifiable, more like a warm taste that unifies the spices.