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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
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!
Phyllis | September 11, 2014