This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spicy Chipotle Brownies

11 ounces dark chocolate
8 ounces unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs at room temperature
2 teaspoons vanilla extract
1¼ cups all-purpose flour
1 teaspoon chocolate salt or sea salt
2 tablespoons dark unsweetened cocoa powder
1 tablespoon chipotle powder
½ teaspoon cayenne
½ teaspoon coriander
⅛ teaspoon ground cloves
½ cup toasted hazelnuts

Heat oven to 350˚.

Line a 9- by 13-inch metal baking pan with parchment paper, or butter the sides and bottom of the pan.

Put chocolate, butter and espresso in a stainless bowl set over simmering water. Let it melt. Turn off the heat and add in the sugars, whisking until completely combined. Remove the bowl from the heat, and let the mixture come to room temperature.

Add eggs to the mixture, whisking in one at a time. Add vanilla, and stir until combined.

In a medium bowl, whisk together flour, salt, cocoa powder and spices.

Slowly fold in flour mixture. Stir in toasted hazelnuts.

Pour the batter into the prepared pan, and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through baking time. Let cool, cut into 24 brownies, and serve.