Tuesday, March 07, 2006

Chocolate Chipotle Brownies

I n g r e d i e n t s
3/4 cup butter or margarine
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoons chipotle powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish

D i r e c t i o n s
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. Stir well. Cool.

Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.

Lightly toast the spices in a skillet over low heat, stirring often and don't allow to burn.! Combine the spices and flour in a bowl with a whisk.

Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't over-mix.

Pour the mixture into a greased and floured 9" round pan. Bake in a 350°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If desired, dust with confectioners' sugar and serve with vanilla ice cream.


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