Raspberry-Chipotle Brownies with Chocolate Ganache
1/4 cup water
1/2 teaspoon chipotle chili powder
1/2 teaspoon instant espresso powder
1 bag semi-sweet chocolate baking chips (2 cups)
1 cup whipping cream
Heat oven to 350°F. Spray 13 x 9-inch pan with Nonstick cooking spray.
In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
Serving Size (1 brownie of 18), Calories 300 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4g, Trans Fat g), Cholesterol 20mg, Sodium 90mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 33g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.