Chile Chocolate Brownies

Adding ancho and chipotle chile peppers, and Saigon Cinnamon to a brownie mix creates bold flavor with a pleasant warmth, but not too much heat. These brownies are simple to make, but become a spectacular dessert when topped with caramel sauce and whipped cream.

Serves: 16
Serving Size: 1 square
10 mins Prep time 40 mins Cook time
10 mins Prep time
40 mins Cook time
  • Preheat oven to 350°F. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan

  • Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares

  • Serve with caramel sauce and/or whipped cream, if desired

Cooking tip

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut into squares.

Sweet and Spicy Chile Brownie Sundaes: Top brownies with dulce de leche (or caramel) ice cream and caramel sauce. Garnish with whipped cream and sprinkle with additional cinnamon, if desired.

Nutrition information

(Amount per serving)

  • Calories: 260Cholesterol: 13mg
  • Sodium: 129mgProtein: 2g
  • Total Fat: 12gFiber: 1g
  • Carbohydrate: 36g

Ratings & Reviews: 1

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  • Phyllis on 09/11/2014

    My adult grandchildren were over for dinner and I made these Chile Chocolate Brownies. The were wonderful. One of them said it was the best brownie they had ever eaten. I did include the caramel sauce and the whipped cream. It was over the top delicious!

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