3/4 cup butter
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened dark chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 tsp real vanilla
1/2 tbsp chipotle
1/4 tsp cayenne
1/4 tsp ground coriander seed (best if you grind seed in electric grinder or mortar/pedestal)
1/8 tsp ground cinnamon
1 cup all-purpose flour
1/2 cup hazelnuts -- toasted & chopped
Preheat oven to 350 degrees. Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Watch closely. Stir well. Set aside to cool.
Beat the eggs in a mixing bowl for 2 minutes. Add the sugars.
Continue beating until the mixture is light and fluffy.
Stir in vanilla and chocolate mixture.
Combine the spices and flour in a bowl with a whisk.
Gently stir the dry ingredients into the wet ingredients.
Gently add the hazelnuts, stirring just until combined. Don't over-mix.
Pour the mixture into a 9" pan sprayed with non stick baking spray.
Bake for 25-30 minutes. Cool. Serve with homemade vanilla ice cream
Pairs Well With
These are really good! The cinnamon and coriander balance out the pepper flavors.