Mexican-spiced Brownies

I like combining flavors.  Sweet & salty.  Fruit & herbs.  Chocolate & chile. They're subtle flavors that seem to make each other "pop".

I was looking for a treat to send my son who's away at college.  He likes hot things, so I whipped up these chipotle-laced brownies.  They're densely chocolate with just enough of an after-burn to now something else is going on.

Here's what you'll need:

1 1/2 c flour
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 12-oz pkg Special Dark chocolate chips
1 c milk chocolate chips
2/3 c vegetable shortening
2 c sugar
4 large eggs
1 TBSP chipotle puree*

To make the chipotle puree you will need 1 can of chipotle peppers in adobo sauce.

Put the peppers and sauce into a blender and puree until smooth. What isn't used in this recipe can be stored in a covered container in the fridge.

Preheat oven to 350.  Lightly grease a 9x13" pan or a brownie pan.  Set aside.

In a bowl, sift together the flour, baking powder, salt and cinnamon.  Set aside.

In a large glass bowl, combine the special dark chocolate chips and the shortening.

Microwave at 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Beat the chocolate mixture into the sugar.

Add the eggs, one at a time, and blend well.  Add the vanilla and chiptole puree.  Mix well.  Stir in the flour mixture, just until blended. Stir in the remaining chocolate chips.  Spread the brownie mixture in the prepared pan (for the brownie pan I used a large cookie scoop).

Bake at 350 30-35 minutes (14 min for the brownie pan), or until toothpick poked in the center comes out clean.

Cool in the pan on a wire rack, completely, before cutting.  Makes 2 doz.

Enjoy!

Turtle Brownies

Brownies are awesome ALL the time, but when they're turtle brownies, loaded with pecans and dripping with caramel, they're taken to a whole new level.  These are rich, fudgy and absolutely perfect!

Here's what you'll need:
2/3 c vegetable oil
1 12-oz pkg special dark chocolate chips
2 c sugar
4 large eggs
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c milk chocolate chips
1 pkg caramel candy squares
1/2 c half & half
1 c pecans

Preheat oven to 325.  Grease a 9 x 13 inch pan.

Combine oil and dark chocolate chips in microwaveable bowl.  Cook at 15-second intervals, until the chocolate is melted.  Stir until smooth.  Whisk in the sugar.

Lightly beat the eggs.

Add the eggs to the chocolate mixture and stir until blended.

Combine flour, baking powder and salt in a bowl.  Whisk to combine.

Put milk chocolate chips in a separate bowl.  Sprinkle with 1-2 TBSP flour mixture.  Stir to coat the chocolate chips.  This helps to keep the chips from sinking to the bottom while baking the brownies. Set aside.

Add the flour into the chocolate mixture in 3 additions, stirring well after each addition.

Fold in the flour-coated chocolate chips.  Stir just until blended.

Pour the batter into the prepared pan.  Spread to even it out.  Bake at 325 for 30-35 minutes, until edges are set and center doesn't jiggle.  Cool on a wire rack.

Combine the caramel candies and half & half in a small bowl.  Microwave at 30 second intervals, stirring well, until the caramel is melted.  Stir until smooth.  Cool slightly-- do not refrigerate.

Roughly chop the pecans.  Drizzle the caramel over the brownies, then sprinkle with the pecans.

Let cool completely before cutting.  Makes 18-24 brownies, depending on size.  Store at room temperature.

Enjoy!

S'mores brownies

It's a well-known fact that I hate camping.  Why would I want to sleep on the hard ground, fighting off bugs, when I have a perfectly comfy bed at home?  But I do like camp food.  Especially s'mores. I've even been known to make them in the microwave.  Then a friend gave me this brownie recipe, and I fell in love. They're full of all the things that make s'mores so irresistible, and an easy way to bring summertime in the house on a cold winter's day.

Here's what you'll need:
1 box fudge brownie mix, 9x13 size, plus ingredients to make "fudgy" brownies
1 sleeve graham crackers
1 c mini marshmallows
1/2 c mini chocolate chips
1/2 c chopped peanuts, optional

Preheat oven to 350.  Spray 9x13 pan with cookie spray.

Line pan with graham crackers, breaking to fit, if necessary.  Set aside.

Mix brownie batter using directions on the box.  Carefully spread over the graham crackers in the pan.

Bake at 350 for 20 minutes, until mostly set, but still a little wet in the center.  Remove from the oven and sprinkle with the marshmallows.

Then sprinkle with the chocolate chips and peanuts, if using.

Bake an additional 8-10 minutes, until marshmallows begin to brown, and a toothpick comes out clean. Cool completely before serving.  To make it easier to cut, spray the knife with non-stick cooking spray, or frequently run under cold water.

Enjoy!