Saturday, June 9, 2012

Chipotle Mexican Chocolate Brownies with Toasted Pepitas

I have finally gotten my new brownie recipe right and couldn't wait to share it!

1 cup softened unsalted butter,divided
1 round (3.1 oz) Ibarra Mexican Chocolate, broken into pieces
1 square (1 oz) unsweetened chocolate
2 Tbs. ground cinnamon
1/2 tsp. ground chipotle
1 1/2 cups sugar
1 tsp. vanilla
3 eggs, room temperature
1 cup all-purpose flour
1/2 tsp. salt
1 cup toasted pepitas, chopped*

*for those who may not know, pepitas are green pumpkin seeds. I buy mine raw. I oil a baking sheet very lightly with olive oil, spread the seeds and toss them a bit so they are very lightly oiled, sprinkle with salt and lightly toast them in the toaster oven. Then I pop them in the food processor and pulse them until they have a chopped texture.

Preheat oven to 350 degrees.

Melt 1/2 cup of the butter and the chocolates in a small saucepan over low heat. Incorporate the cinnamon and chipotle. Set aside to cool.

Mix remaining 1/2 cup of butter, sugar and vanilla on a medium speed for a couple minutes until creamy. Add the eggs one at a time, fully incorporating each egg before adding the next. Scrape the bowl.

Mix in the cooled chocolate mixture until incorporated, about 30 seconds. Scrape the bowl.

Add remaining ingredients and mix on low until well-blended, about 30 seconds.

Pour into a greased and floured 13x9x2 baking pan. Bake for about 45 mins. Cool in pan on a wire rack and cut.