Molten Chili Chocolate Brownies with Raspberry Chipotle Cream


  • 8 oz (2 sticks) unsalted butter (softened)
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla
  • ¾ cup cocoa powder
  • ¾ cup all-purpose flour
  • 2 tsp chili powder
  • ¼ tsp salt
  • ¾ Cup semi-sweet chocolate chips
  • 1 ½ Cups fresh raspberries
  • ½ Cup cream (whipped)
  • 1/8 Cup confectioners sugar
  • 1/8 Cup Mrs. Renfro's Raspberry Chipotle Salsa



  • Preheat oven to 325F
  • Mix together cocoa powder, flour, chili powder and salt
  • In a large mixing bowl, cream butter and sugar together until light and fluffy (electric mixer or by hand)
  • Beat eggs and vanilla together, add to butter/sugar
  • Gently fold in cocoa/flour
  • Fold in chocolate chips
  • Pour mixture into a 9 x 12 oval buttered baking dish
  • Put a pan big enough to sit the baking dish in into the oven
  • Place baking dish with batter into the bigger pan, fill pan with hot water about halfway up the sides
  • Bake for 45 minutes or until a toothpick comes out clean around the edges – mixture will be soft/not set in the middle.


  • Whip cream with powdered sugar and Raspberry Chipotle Salsa

Serve Brownies warm with Raspberry Cream and fresh raspberries.