Cherry chipotle brownies with cherry hot fudge sauce

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½ cup (1 stick) unsalted butter
¾ cup unsweetened cocoa powder
1/3 cup canola oil
2 tsp. instant espresso powder
1 tsp. chipotle chile powder
½ tsp. cinnamon
4 eggs
¼ tsp. salt
2 cups sugar
2 tsp. vanilla
1 cup flour
½ cup dried cherries, chopped

Preheat oven to 350°F. and grease a 9- by 13-inch baking pan.  In a medium saucepan over low heat, combine butter, cocoa powder, canola oil, espresso powder, and cinnamon.  Stir constantly until the butter is melted and the mixture is smooth.  Transfer to the refrigerator and cool for about 15 minutes.  In a large bowl, whisk together the eggs and salt until light and frothy.  Slowly whisk in the sugar.  When the sugar is fully combined, add the vanilla.  Add the cooled chocolate mixture and stir until just combined.  Gently fold in the flour, being careful not to over mix.  Slowly fold in the chopped cherries. Transfer to the prepared pan and bake for 30 minutes.  Set aside to cool for 10 minutes before cutting into 24 squares.

Yields: 24