My latest library cookbook find: The Messy Baker Cookbook. It’s Canadian, blog-inspired, and has commitment levels attributed to each recipe so you know what you’re getting into. Let’s not forget this cherry chipotle brownie recipe, which may unseat this one as my favourite brownie of all time. Studded with dried cherries and spiked with chipotle powder, these brownies are chewy, rich and packed with unexpected heat. They were perfect for this weekend, which brought together record-breaking cold temperatures, Valentine’s Day, and a three-day weekend.
Notes: A budget-friendly option for this recipe is swapping the dried cherries for dried cranberries – I can vouch for it being equally delicious. Consider opting out of the chipotle powder if you don’t like the chocolate-chili combination, or swapping it for cinnamon. Alternatively, up the chipotle to 1 tsp if you want these brownies to have more of a kick. 1/2 tsp is pretty gentle.
Cherry Chipotle Brownies
slightly adapted from the Messy Baker
- 2 oz semisweet chocolate, chopped
- 1/3 cup milk
- 6 tbsp butter
- 3/4 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup cherries, chopped
- 1 tsp vanilla
- 2 eggs, room temperature
1. Using a double boiler or a bowl in the microwave, melt the chocolate together with the milk and butter. Stir until combined. Set aside to cool.
2. In a large bowl, sift the flour with the cocoa powder, baking powder, and chipotle powder. Stir in the salt and sugars. Add the chopped cherries, and stir until they’re coated in the dry ingredients.
3. In a small bowl, whisk the eggs with the vanilla. Pour this mixture into the melted chocolate; stir until combined. Scrape it into the dry ingredients; stir until combined.
4. Pour the batter into a baking pan that’s been lined with tinfoil and lightly buttered. Smooth until evenly distributed. Bake at 350 degrees for 35-40 minutes. Let the pan cool on a rack before slicing.