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Chocolate Chip Chipotle Brownies with Apricot Recipe

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These Chocolate Chip Chipotle Brownies with Apricot combine the rich, fudgy texture of classic brownies with a smoky chipotle kick and sweet apricot preserves for a unique, sophisticated dessert perfect for adventurous palates.

Ingredients

Brownie Batter Dry Ingredients

  • 1 box (18.3 ounces) CHEWY FUDGE BROWNIE MIX
  • 2 heaping teaspoons ground chipotle chili pepper
  • 1 heaping teaspoon instant coffee granules

Brownie Batter Wet Ingredients

  • Eggs – as per package instructions (usually 2 large eggs)
  • Canola Oil – as per package instructions (usually 1/3 cup)
  • Water – as per package instructions (usually 1/4 cup)

Add-ins and Toppings

  • 1/2 cup semi-sweet chocolate chips (for batter)
  • 1 cup apricot preserves
  • 1/2 cup semi-sweet chocolate chips (for topping)
  • 2 teaspoons softened butter (for greasing pan)

Instructions

  1. Preparation: Preheat the oven according to the brownie mix package instructions, which for this recipe is 325°F. Grease a 9 x 9-inch metal baking pan thoroughly with 2 teaspoons of softened butter to help the parchment paper adhere and prevent sticking.
  2. Line the Pan: Cut a piece of parchment paper to fit inside the pan with excess hanging over the sides for easy removal. Press the paper onto the buttered pan surface and crease the corners to make the paper lie flat. Trim excess parchment but leave enough to create ‘handles’ for lifting brownies out after baking.
  3. Make Dry Batter Mix: In a medium-large bowl, combine the brownie mix, ground chipotle chili pepper, and instant coffee granules thoroughly to evenly distribute the chipotle and coffee flavors throughout the batter.
  4. Add Wet Ingredients: Add eggs, water, and canola oil according to the package instructions (typically 2 eggs, 1/4 cup water, and 1/3 cup oil). Stir gently but thoroughly with a large spoon until all ingredients are well combined.
  5. Add Chocolate Chips: Stir 1/2 cup semi-sweet chocolate chips into the batter for added chocolate texture and bursts of flavor throughout.
  6. Pour Batter Into Pan: Transfer the prepared batter evenly into the parchment-lined 9 x 9-inch baking pan, smoothing the top gently with a spoon or spatula.
  7. Add Toppings: Dollop 1 cup of apricot preserves over the batter in small spoonfuls without mixing to preserve distinct pockets of apricot flavor. Sprinkle the remaining 1/2 cup semi-sweet chocolate chips evenly over the top for a decorative and tasty finish.
  8. Bake: Bake in the preheated oven at 325°F for about 45 minutes. Although the package suggested 35 minutes, this recipe requires longer to ensure the chipotle brownies with preserves are fully baked. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  9. Cool: Allow the brownies to cool completely in the pan on a wire rack for about 1.5 hours. Cooling fully helps the flavors meld and sets the brownies to a fudgy texture.
  10. Cut and Serve: Use the parchment paper handles to lift the entire batch out onto a cutting board. Cut into 18 smaller servings, as these brownies are rich and decadent. Serve slightly warm with milk or at room temperature for best experience.

Notes

  • Adjust the amount of chipotle powder to control the heat intensity—it provides a pleasant smoky warmth without overpowering.
  • Instant coffee granules enhance the chocolate flavor but can be omitted if desired, though they deepen the overall taste.
  • Use parchment paper with handles for easy removal and clean slicing.
  • Try serving warm for a gooey texture with melting chocolate chips and apricot preserves.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://marthatasty.com/chocolate-chip-chipotle-brownies-with-apricot-recipe/