1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp ground cinnamon
3/4 tsp chipotle powder
1/2 tsp salt
1/4 cup unsalted butter, cut up
2 oz unsweetened chocolate, chopped
3 oz semisweet chocolate, chopped
3 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup sour cream
2/3 cup chocolate chunks
Preheat oven to 325 degrees.
Butter and dust with flour an 8 x 8-inch baking pan; set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, cinnamon, chipotle powder and salt; set aside.
In the bottom of a double boiler, bring an inch of water to a simmer. In the top of the double boiler, add the butter, unsweetened and semisweet chocolate; cook until butter and chocolates melt. Remove from the heat and stir until smooth.
Using a stand mixer with a whisk attachment, combine the eggs, sugar and vanilla extract. Whisk on high speed a minute or two until slightly thickened. Pour the melted chocolate into the mixture and whisk on medium speed for 30 seconds. Add the sour cream and whisk on medium speed another 30 seconds.
Stir the chocolate chunks into the batter by hand and pour batter into the prepared baking pan.
Bake at 325 degrees approximately 35 minutes until a wooden toothpick inserted in the center comes out clean. Do not overbake brownies.
Allow to cool in pan on a wire rack for 10 minutes before cutting.
To serve, cut into 9 squares.
Note: Picture and recipe from an old Family Circle magazine.