Chocolate Chip Chipotle Brownies with Apricot Preserves
Semi-homemade brownies with chocolate chips, chipotle chile pepper and slightly tart apricot preserves…a wonderful combination of flavors.
As if chocolate brownies weren’t delicious enough on their own, these are made with chocolate chips inside and out.
Also, the addition of ground chipotle chili pepper adds a hint of spicy flavor that generally kicks in right after each bite.
Then to cut through some of the rich chocolate flavor, slightly tart apricot preserves are added on top of the brownies for a wonderful bite.
About this Recipe
This recipe is semi-homemade and starts out with a box of chewy fudge brownie mix.
Then ground chipotle chile pepper is added to give the brownies a hint of smoky, light spicy flavor.
To bring out even more flavor and richness, instant coffee granules are also added to the mix.
And then there’s the semi-sweet chocolate chips that are mixed into the batter and also used as a topping.
Last but not least, the brownie batter is topped with generous dollops of apricot preserves.
Through trial and error I found that it’s best to add the apricot preserves as a topping (rather than mixed into the batter).
This way you can taste the apricot with each bite and it’s not overpowered by the chocolate.
For Serving
As you can imagine, these brownies are very rich, so an option may be to cut them into smaller pieces if preferred.
Let’s check out the ingredients.
Brownie Mix – A box of Chewy Fudge brownie mix, and the ingredients per package instructions such as eggs, canola oil and water
Added Ingredients – Ground chipotle chili pepper, instant coffee granules, semi-sweet chocolate chips and apricot preserves
For the Baking Pan – A 9 x 9-inch metal baking pan, softened butter and parchment paper
TIP About the Baking Pan – I’ve only used a metal baking pan when making these brownies*
*Although I haven’t tried this out for myself with this recipe, generally, if substituting a 9 x 9 metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn’t heat up as quickly as a metal pan does, but glass holds the heat longer).
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
Preheat oven according to the brownie mix package instructions.
For the package of brownie mix I used, I preheated the oven to 325 degrees F.
Baking Pan:
Grease the Pan – Inside a 9 x 9-inch metal baking pan, grease all sides and the bottom with butter (the butter will help with the next step which is to add parchment paper to the inside of the pan).
Line the Pan with Parchment Paper – Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be “handles” when removing the uncut brownies from the pan after they cool).
Press the paper onto the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
In each corner inside of the pan, make creases in the parchment paper and flatten them out so that the paper lays flat against the inside of the pan (so that the parchment paper doesn’t bunch up in the corners).
If there’s too much parchment paper hanging off the sides, cut off the excess.
Just make sure to leave enough paper hanging over the sides so that it can be used to pull the uncut brownies out of the baking pan.
Set the pan aside.
Brownie Batter – Dry Ingredients:
In a medium to large size mixing bowl, add the pre-packaged brownie mix.
Next…
…to the bowl, add ground chipotle chili pepper.
Brownie Batter – Wet Ingredients:
To the bowl, add eggs (according to the package mix instructions)…
…water (according to the package mix instructions) and…
…canola oil (according to the package mix instructions).
To the bowl, add instant coffee granules and…
…with a large spoon, stir the batter until combined.
Brownie Batter – Chocolate Chips:
To the bowl…
…add 1/2 cup of semi-sweet chocolate chips.
And…
…stir until combined.
Add Batter to the Baking Pan:
Next…
…transfer the batter evenly into the parchment paper-lined baking pan.
Toppings for the Batter – Apricot Preserves and Chocolate Chips:
Top the brownie batter with dollops of apricot preserves.
TIP – For best results, keep the dollops of apricot preserves intact (don’t mix it into the batter).
This way, the taste of apricot should stand out with each bite and not be overpowered by the chocolate.
Top the batter (and dollops of apricot preserves) evenly with the remaining (1/2 cup) of chocolate chips.
Bake:
Bake in a preheated oven (at the degrees according to the package instructions*) until a toothpick inserted in the middle comes out clean.
*Although the package instructions for the brownie mix that I used said the baking time was about 35 minutes for a 9 x 9 inch pan, it took about 45 minutes to bake these brownies.
Cool and Cut the Brownies:
Cool the uncut brownies in the pan on a rack for about 1.5 hours.
Once cooled, carefully lift the “handles” of parchment paper to transfer the entire pan of brownies onto a large cutting board.
Cut the brownies into the desired servings.
Serve:
These brownies are quite rich and can be cut into smaller pieces if desired…
…or the entire uncut brownie can be served whole and cut individually on a portion-desired basis.
These are delicious served very slightly warm with milk.
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Chocolate Chip Chipotle Brownies with Apricot
Ingredients
For the 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
For the Brownie Batter – Wet Ingredients and Chocolate Chips:
- Eggs – use amount according to package instructions
- Canola Oil – use amount according to package instructions
- Water – use amount according to package instructions
- 1/2 cup semi-sweet chocolate chips
For the Batter Topping:
- 1 cup apricot preserves
- 1/2 cup semi-sweet chocolate chips
For the Baking Pan:
- 2 teaspoons softened butter
Equipment
- For the Baking Pan – A 9 x 9-inch metal baking pan and parchment paper
Instructions
Preparation:
- Preheat oven according to the brownie mix package instructions. For the package of brownie mix I used, I preheated the oven to 325 degrees F.
- Grease the Pan – Inside a 9 x 9-inch metal baking pan, grease all sides and the bottom with butter (the butter will help with the next step which is to add parchment paper to the inside of the pan).
- Line the Pan with Parchment Paper – Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be “handles” when removing the uncut brownies from the pan after they cool).Press the paper onto the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
- In each corner inside of the pan, make creases in the parchment paper and flatten them out so that the paper lays flat against the inside of the pan (so that the parchment paper doesn’t bunch up in the corners).
- If there’s too much parchment paper hanging off the sides, cut off the excess. Just make sure to leave enough paper hanging over the sides so that it can be used to pull the uncut brownies out of the baking pan. Set the pan aside.
Brownie Batter – Dry Ingredients:
- In a medium to large size mixing bowl, add the pre-packaged brownie mix, ground chipotle chili pepper and instant coffee granules.
Brownie Batter – Wet Ingredients:
- To the bowl, add eggs, water and canola oil (each item according to the package mix instructions). With a large spoon, stir the batter until combined.
Brownie Batter – Chocolate Chips:
- To the bowl add 1/2 cup of semi-sweet chocolate chips and stir until combined.
Add Batter to the Baking Pan:
- Transfer the batter evenly into the parchment paper-lined baking pan.
Toppings for the Batter – Apricot Preserves and Chocolate Chips:
- Top the brownie batter with dollops of apricot preserves.For best results, keep the dollops of apricot preserves intact (don't mix it into the batter). This way, the taste of apricot should stand out with each bite and not be overpowered by the chocolate.
- Top the batter (and dollops of apricot preserves) evenly with the remaining (1/2 cup) of chocolate chips.
Bake:
- Bake in a preheated oven (at the degrees according to the package instructions*) until a toothpick inserted in the middle comes out clean.*Although the package instructions for the brownie mix that I used said the baking time was about 35 minutes for a 9 x 9 inch pan, it took about 45 minutes to bake these brownies.
Cool and Cut the Brownies:
- Cool the uncut brownies in the pan on a rack for about 1.5 hours.
- Once cooled, carefully lift the “handles” of parchment paper to transfer the entire pan of brownies onto a large cutting board. Cut the brownies into the desired servings.
Serve:
- These brownies are quite rich and can be cut into smaller pieces if desired. Or the entire uncut brownie can be served whole and cut individually on a portion-desired basis.
- These are delicious served very slightly warm with milk.
Notes
TIPS:
- For the Apricot Preserves – For best results, keep the dollops of apricot preserves intact (don’t mix it into the batter). This way, the taste of apricot should stand out with each bite and not be overpowered by the chocolate.
- About the Baking Pan – I’ve only used a metal baking pan when making these brownies*. *Although I haven’t tried this out for myself with this recipe, generally, if substituting a 9 x 9 metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn’t heat up as quickly as a metal pan does, but glass holds the heat longer).
- About the Baking Time – Bake the brownies in a preheated oven (at the degrees according to the package instructions*) until a toothpick inserted in the middle comes out clean.
*Although the package instructions for the brownie mix that I used said the baking time was about 35 minutes for a 9 x 9 inch pan, it took about 45 minutes to bake these brownies.
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This recipe sounds amazing and I am looking forward to making it.
However, I have a question: in the list of ingredients is 2 heaping teaspoons of chipotle powder, however your photo shows a 1/4 tsp with chili powder.
How much should I use? And can “regular” chili powder be used instead.
Thank you!
Hi Sharon, the amount in the ingredient listing is correct (use 2 heaping teaspoons of ground chipotle chili pepper).
When I take pictures of the ingredients, I hold my camera with one hand and add the ingredients with the other. I use a smaller measuring spoon when taking pictures so I can take as many shots as possible in case I mess up and pour the ingredients quicker than I take the shot. Now you know my secret to getting good pictures (:
I just replaced the image that you’re referring to in the post above. The new image doesn’t show the measurement on the spoon…hopefully this helps to avoid any confusion.
I definitely recommend using ground Chipotle chili pepper instead of regular chili powder. Ground Chipotle chili pepper is made with a single ingredient vs. regular chili powder which is a blend that includes other ingredients such as cumin, oregano, garlic etc. The ground Chipotle chili pepper has more intense and smoky flavor which stands up nicely to the chocolate in the brownies.