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.
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
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.