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Spicy brownies

i
inbiz Jun 14, 2009 11:45 PM

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?

  1. l
    lgss Jun 26, 2009 02:41 PM

    We've made jalapeno and habanero chocolate cake and brownies. We use fresh, homegrown peppers.

    1. s
      sabrina0 Jun 18, 2009 02:02 PM

      I haven't tried these, but Deb can do no wrong in my book: http://smittenkitchen.com/2008/09/the...

      1 Reply
      1. re: sabrina0
        n
        newfoodie Jun 26, 2009 10:32 AM

        I agree that Deb can do no wrong, but I will say that I found these brownies to be less than perfect. The spice quality was much less pronounced than I had expected.

      2. b
        breadandroses Jun 17, 2009 06:26 AM

        Here's a recipe for brownies with chipotle, cinnamon and espresso. They are amazing. I've done them as written, and also by reducing the chipotle powder a bit, as they really are pretty spicy.

        http://www.tigersandstrawberries.com/...

        1 Reply
        1. re: breadandroses
          o
          oldgrimy Jun 26, 2009 03:46 AM

          I think there are a few chipotle in ground powdered form. I have used ground powdered cayenne succesfully, with some of the same variations listed above (cinnamon, espresso, etc.). I have featured these in zucchini -based brownies. Recipes and video: http://oldgrimy.blogspot.com/2008/07/vegan-zucchini-chili-brownies.html
          http://oldgrimy.blogspot.com/2008/08/update-to-chanticos-brownies-recipe.html
          http://vimeo.com/1351812

        2. jadec Jun 17, 2009 03:42 AM

          I've used garam masala with chilli powder.

          1. Azizeh Jun 16, 2009 04:08 PM

            I "invented" a spicy chocolate chip cookie recipe not long ago. Obviously I didn't want them to taste like taco seasoning, so I had to be careful. I used a spicy cinnamon (Penzey's extra fancy Vietnamese cinnamon) and dried ancho chile powder as well as cayenne powder.

            I need to do it again, since I didn't write down any measurements, just kept tasting as I went along. They were my regular chocolate chip cookie that left a little heat on the palate afterwards and I really liked the combination of flavors.

            1. ipsedixit Jun 15, 2009 10:29 AM

              Wasabi powder.

              1. i
                inbiz Jun 15, 2009 08:36 AM

                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
                  JungMann Jun 15, 2009 09:03 AM

                  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.

                2. w
                  wallyz Jun 15, 2009 08:05 AM

                  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. tommyskitchen Jun 15, 2009 06:08 AM

                    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
                      m
                      maestra Jun 15, 2009 08:01 AM

                      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
                        JungMann Jun 15, 2009 08:07 AM

                        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
                          chowser Jun 15, 2009 10:07 AM

                          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: chowser
                            tommyskitchen Jun 16, 2009 04:03 PM

                            hmmm all good thoughts....

                            1. re: tommyskitchen
                              tommyskitchen Jun 17, 2009 07:35 AM

                              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. j
                        janeh Jun 15, 2009 12:02 AM

                        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

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