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Chocolate Chipotle Brownies

Chocolate Chipotle Brownies

Smoky chipotle chile and spicy cinnamon make these brownies a very grown-up treat!


  • 4 ounces chocolate, unsweetened, best quality
  • 1/2 cup butter (1 stick), unsalted, cut into four or five pieces
  • 1 1/4 cups C&H Pure Cane Golden Brown Sugar, firmly packed
  • 1 tablespoon cinnamon, ground
  • 1/4 to 1/2 teaspoon chipotle chili powder, ground, according to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips
  • 2 to 3 tablespoons C&H Pure Cane Powdered Sugar, for sprinkling


  1. Heat oven to 325 degrees F. Line 8-inch square baking pan with aluminum foil, extending foil over sides.
  2. In top of double boiler set over simmering water, melt unsweetened chocolate with butter, stirring until smooth. Remove from heat when chocolate and butter are melted.
  3. Using whisk, mix in brown sugar, cinnamon, chipotle, and salt.
  4. Add eggs, mixing after each addition; then add vanilla extract. Continue to whisk until batter is smooth, about 2 minutes, then add flour and mix until blended.
  5. Stir in chocolate chips. Pour batter into pan, tilting pan to ensure that batter reaches all corners.
  6. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with few moist crumbs attached.
  7. Cool completely, then use foil to lift brownies out of pan for slicing.
  8. Dust with powdered sugar.

Yield: about 12 brownies

Credit: Ariela Pelaia, Baking and Books (

Recipe and photo credit (used with permission): C&H Cane Sugar