Author's Notes: Delectable fudgy brownie recipe featuring our Espresso Dark Balsamic and Chipotle Extra Virgin Olive Oil.

Chile Chocolate Brownies Print Recipe

Serves 16 slices • Ready in 30min


  • 3 oz. Scharffenberger Unsweetened Chocolate
  • ½ Cup Butter (1 stick)
  • 3 Tsp. LeRoux Chipotle Extra Virgin Olive Oil
  • ¾ Cup Granulated Sugar
  • ¼ Cup Light Brown sugar
  • 2 Eggs
  • Pinch of Salt
  • 2 Tsp. LeRoux Espresso Dark Balsamic
  • 1 Tsp. Nielsen Massey Vanilla or another pure vanilla extract
  • 2/3 Cup All-Purpose Flour
  • 2 Tbs. Unsweetened Cocoa Powder
  • 3 Tbs. Butter
  • 3 Tbs. Milk
  • 2/3 Cup Granulated Sugar


  1. Melt butter and chocolate in medium saucepan over low heat along with 2 Tsp. of the LeRoux Chipotle Extra Virgin Olive Oil; stir regularly until the butter and chocolate melt and it all comes together.
  2. Remove from heat and stir in sugars. Add eggs, one at a time. Stir in vanilla, dark chocolate balsamic and salt until combined. Stir in flour and cocoa powder until just combined.
  3. Bake in buttered 8” x 8” square pan in a preheated 350 degree oven for approx. 20 minutes.
  4. For the frosting: In a small saucepan over medium heat, bring 3 Tbsp. butter, 3 Tbsp. milk, 1 Tsp. LeRoux Chipotle Extra Virgin Olive Oil and 2/3 cup sugar to a boil. Let boil 30 seconds, remove from heat and add 6 oz. semi-sweet chocolate chips and 1 Tsp. LeRoux Espresso Dark Balsamic. Stir until chocolate is melted. Immediately pour over brownies as soon as they come out of the oven. Let cool, cut and serve.