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I made this for a friend who is a pastry chef and is also a "spice fiend". He eats habenero peppers like peanuts, so when I wanted to send him brownies as a thank-you, I decided to play on his love for hot peppers. This recipe is a play on the mexican flavors of a mole, but in a dessert form that is unique and adventerous. Of course anyone can alter it to their desire of heat, and yet still get the flavors of latin cooking.


  • Brownie Batter:
  • 1 Cup Unsalted Butter
  • 2 1/4 Cups Sugar
  • 1 1/4 Cups Unsweetened Cocoa Powder
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/2 Tsp. Ginger
  • 1 Tblsp. Real Vanilla Extract
  • 5 Large Eggs
  • 1/2 Cup Water
  • 1 1/2 Cups All-Purpose Flour
  • Chocolate Ganache:
  • 1/2 Cup Heavy Cream
  • 3 Dried Chipotle Peppers
  • 1 Cup Semi-Sweet Chocochips


  • Preheat your oven to 350 degrees.
  • Grease a 9x13 inch pan with cooking spray.
  • In a medium saucepan over low heat, melt the butter.
  • Transfer into a medium sized mixing bowl and stir in sugar until combined.
  • Mix in cocoa, salt, cinnamon, ginger, baking powder, and vanilla extract. Mix until combined. Whisk in eggs and then add water, stirring until smooth.
  • Spoon batter into prepared brownie pan.
  • Bake 28-35 minutes or until brownies test clean. Remove from oven and cool on wire rack.
  • While cooling, you can make the chipotle ganache.
  • In a medium saucepan, combine heavy cream and dried chipotle chiles, 1 for mild, and 3 for hot.
  • Heat heavy cream and chiles over low heat, (stirring constantly to avoid scorching) until steam whisps from cream and tiny bubbles peak around edges of the pan.
  • Once heated, drain milk and add in chocolate chips, stirring until melted.
  • Dont worry if it's a bit soupy at first, it will thicken as it cools.
  • Once ganache cools to spreadable consistancy, spread over cooled brownies. Cut, serve, and feel the heat!

Categories: Brownie  Chocolate  Dairy  Dessert  Snack  Spicy  Sweet 
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