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Spicy & Fudgy Homemade Chipotle Brownies Recipe

Spicy & Fudgy Homemade Chipotle Brownies

These intensely chocolatey brownies combine a fudgy center with cinnamon and smoky chipotle chile. They are simple to mix, quick to bake, and perfect for anyone who enjoys a little heat in dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 1 cup (226 g) Unsalted butter
  • 2 cups (400 g) Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 cup (125 g) All-purpose flour
  • 3/4 cup (about 65 g) Unsweetened cocoa powder
  • 1 teaspoon Ground cinnamon
  • 1-2 teaspoons, to taste Pure ground chipotle chile powder
  • 1/2 teaspoon Fine salt
Optional Chocolate Addition
  • 1 cup (170 g) Semisweet or bittersweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving paper overhanging the sides for easy removal.
  2. Melt the butter in a saucepan or microwave-safe bowl. If using chocolate chips in the batter, stir them into the hot butter until mostly melted.
  3. Whisk in the sugar, then add the room-temperature eggs and vanilla. Mix until the batter looks smooth and glossy.
  4. In a separate bowl, combine the flour, cocoa powder, cinnamon, chipotle chile powder, and salt.
  5. Fold the dry ingredients into the butter mixture just until no dry streaks remain. Do not overmix.
  6. Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, until the edges are set and a toothpick near the center comes out with moist crumbs.
  7. Cool the brownies completely for at least 30–60 minutes before slicing. For especially clean cuts and a fudgier texture, refrigerate them after cooling.

Notes

Use pure ground chipotle chile powder rather than a chili-seasoning blend. Remove the brownies when the center gives moist crumbs on a toothpick, not wet batter, because they continue setting as they cool.