Mocha Brownies with Chipotle Chilies

Preheat oven to 350°F (180°C)

In bowl, cover chilies in hot water; soak for 20 minutes or until very soft.

Drain well.

Stem, seed and finely chop.

In saucepan over medium heat, melt together butter, 2 ounces (60 g) of the bittersweet chocolate, the unsweetened chocolate and coffee granules until smooth.

Let cool slightly.

Whisk in sugar.

Whisk in eggs, 1 at a time, and vanilla.

Stir in reserved chilies and remaining bittersweet chocolate.

Stir in flour and salt.

Scrape batter into greased and parchment paper lined 8-inch (2 L) square metal cake pan; bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out with a few moist crumbs clinging.

Let cool in pan on rack.

Cut into squares.

In bowl, whip cream.

Serve each square with dollop of cream and sprinkle of cocoa powder.