Ingredients Jump to Instructions ↓

  1. Brownies:

  2. 1/4 cup canned chipotles in adobo

  3. 6 tbsp. orange juice

  4. 1 cup sugar

  5. 280 g chopped bittersweet chocolate

  6. 3/4 cup softened butter

  7. 4 large eggs

  8. 4 tsp. all purpose flour

  9. 1/8 tsp. salt

  10. Glaze:

  11. 224 g chopped semisweet or bittersweet chocolate

  12. 1 cup heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. For Brownies:

  2. Preheat oven to 325 degrees. Line the inside of a 9x13 inch baking pan with foil. Place chipotles in adobo in a blender or food processor and blend until smooth. Combine orange juice and sugar in a small saucepan. Heat to a boil over medium high heat, stirring occasionally. Place chocolate in a medium bowl and pour hot orange juice mixture over. Let stand 30 seconds. Whisk chocolate until melted and smooth. Whisk in butter until melted. Add eggs one at a time, whisking well after each addition. Stir in chipotle puree, flour and salt. Pour batter into the prepared pan. Place the baking pan into a large roasting pan. Add enough hot water to come halfway up sides of baking pan. Bake brownies about 30 to 40 minutes until brownies are set and top is cracked. Remove brownies from the water bath and transfer to a rack to cool completely.

  3. For Glaze:

  4. Place chocolate in a small bowl. Pour cream into a small saucepan and heat to a boil. Pour hot cream over chocolate and let stand 30 seconds. Whisk chocolate until melted and smooth. Pour glaze over top of brownies, spreading evenly. Refrigerate brownies at least 30 minutes until glaze is set. Remove brownies from pan using foil as an aid. Peel off foil, Slice brownies into squares with a warm knife. Store brownies in an airtight container at room temperature.


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