Friday, February 13, 2009

Smoking Chipotle Brownies heat up my Valentine~

Love is an act of endless forgiveness, a tender look which becomes a habit. ~Peter Ustinov

Year after year I give the same Valentine gift to Mr. Texas2Mexico... this year I was determined to make something a different. Smoking, smoldering & some sizzle make this a Brownie with a South of the Border kick!

When I first arrived in Mexico I remember calling a friend in Texas for her brownie recipe & trying to locate Hershey's Cocoa in the town we were living in then. She told me that with as much history has Mexico had going for it with Cocoa I should be able to find some great alternatives. The Mexican Cocoa we use for making Mexican Hot Cocoa isn't normally used for brownies however I found this addition made a good Brownie recipe even better. The Chipotle Peppers in this recipe make a crisp new flavor added to this old standard. I'm still using the Hershey's cocoa but the new flavors certainly kick the savory Brownies up a notch or two.

The Chipotle Peppers packed in Adobo Sauce I use are ground into a paste which makes adding into the batter easy. 2 things to remember. Before adding to the recipe taste the Chipotle, some of it can be likened to drinking straight from Hell's firehose! The Chipotle Peppers I used were almost mild in flavor so I was able to use the entire 4 inch long pepper. The very small cans of Chipotle peppers found in the states are small cans & they tend to be of the hotter than hot variety. If this is the case measure out no more than 2 tsp. into the Brownie mix. Don't worry about the seeds. What would any dish with chili peppers be without the seeds?

The Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats.**

The Fischer & Wieser Raspberry Chipotle Sauce I use in the Brownie frosting is a Texas original & is now sold in many fine grocery stores throughout the US, we can even find it in Northern Mexico. If you cannot locate it, go to the Website:


1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon Mexican vanilla
2 eggs
1 Chipotle Pepper in adobo, blend or process until it becomes a paste.
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1, 2 oz. Round IBARRA or ABUELITA Mexican Chocolate, broken into pieces
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. In food processor or blender grind the 2 oz. broken Mexican chocolate pieces with 1/2 sugar & then add to total cocoa & sugar mixture then proceed with rest of recipe. (Do not use more than 1 cup of Sugar total.) For Chipotle Pepper; drain, remove stem & process into a paste in the blender, adding water if needed to attain consistency of a paste. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Add Chipotle Chili pepper, mix well distributing the pepper paste well through the mixture.. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.Do not over bake, these are best when moist. Prepare RASPBERRY BROWNIE FROSTING; spread over brownies. Cut into squares. About 12-16 brownies.


3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon Fischer & Wieser Raspberry Chipotle Sauce or Raspberry Jam
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Pecan halves for garnish

Beat butter, cocoa, Raspberry Chipotle Sauce (or Raspberry Jam) and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting. Frost Brownies when cooled & garnish with Pecans.

**Online info for Chipotle Pepper info.


OrLaNd said...

Nice blog...
i enjoy it very much :)

Pls visit my blog at:
thank you so much

Best regard,

Chef E said...

Seems like you and Mr Mexico are the same as me and hubby, he is quiet engineer and I of course quite the creative 'right' side of the brain!

I have something for you at my TMI blog today! You and all my blog 'Angels'!

Dee said...

OrLaNd~thank you, I will drop by soon & check out the blog.
Chef E~so true! I have to use that energy somehow. Have a fabulous Valentines & enjoy your day. I'm so impressed with that poem:)

Anonymous said...

I love anything with chipotle and how excellent to combine it with the brownies - I will definitely have to try it, sounds wonderful. Happy Valentine's Day!

Chef E said...

xoxoxo to you girl! Do a journal with me!

Kate said...

I've always wanted to try spicing up I have no excuse that I can't find a recipe!

Happy Valentine's Day to you and your loved ones!

Reeni♥ said...

Spicy chocolate, yummy! The raspberry frosting sounds so scrumptious too. Happy Valentine's Day!!

Kimberly said...

Chipotle heatshaped brownie! wow, Chiptle and chocolate together! I'm gonna have to try this... :)

Andi said...

Brownies with Abuelita? I have to try these. I even have the chipotles in adobo! My husband brought some yesterday. Perfect timing!

Tangled Noodle said...

The moment I saw the title of this point, I was hooked! Spicy chocolate is the best. And thanks for the head's up re: the chipotle in adobo found stateside. That might have bee TOO much of a good thing!

Joie de vivre said...

I have been praying for a recipe like this to come into my life. I know that sounds funny, but I have! I LOVE chili and chocolate. I have always thought spicy brownies would be a little bit of heaven. It will take me a while to make these, but I'll let you know when I do!

Dee said...

5 Star, Kate, Reeni, Kimberly, Andy & Joie de Vivre~do try this & remember what I said about watching the dosage on the Chipolte. My husband was surprised he liked these brownies sooo much. The frosting is the BEST!!!
Chef E~I come from a long line of Journaling family members. I have kept one for years. (innermost thoughts & random rants...ha!)I have done food journaling before...might have to find time to do that again. said...

Happy Late Valentine's Day to you!! This looks wonderful!! I made spicy peanut clusters this year, it was fun!! Yours looks absolutely mouth watering!!

Just Me Again said...

Hi there! I had not realized you had a blog, too! How very cool! I'll have to add it to my bloglines so I can come back every chance I get! Happy belated Valentine's Day!

Billie said...

I'm so glad I found your blog, especially since I live in Mexico too. These brownies look fabulous. I will be making them before too long.

Dee said...

Just me Again, Billie & Chef Bliss, thank you. These brownies are fast becoming a favorite for my husband. He topped one with a scoup of ice cream over the weekend...for him that is never a problem! ha! Just me Again~so glad you found my blog, bienvenidos!

Shelly said...

wow...fantastic blog! Your recipes look awesome!

Dee said...

Thank you Shelly! Can't wait to check out your blog as well.

Chef E said...

I came to see what you are up to, and now I think about it I have to make my gluten free version of these brownies and will link back to you...will let you know! I also think I got my peanut butter stuffed jalapeno idea from you or looking up Mexico foods somehow...

Mediterranean Turkish Cook said...

Never tasted chocolate and chipotle together, but I've seen it in one of the cooking shows. I hope I have the opportunity to try it sometime!

You also have a very nice blog.

Dee said...

Chef E~can't wait to see your savory peanut butter stuffed Jalapenos! I don't really like sweet peanut butter things so it sounds almost Thai to me:)
Turkish Cook~Thank you, I enjoyed yours as well & look forward to more posts.

Hornsfan said...

These look fantastic, can't wait to try them!