Chili-chipotle Brownie Bars

I’ve had lots of fun experimenting with these sweet and spiced-up brownies, and those who have sampled every change in the recipe have had fun as well. It may have taken a few tweaks to reach perfection, but after just one bite, I knew I’d nailed it. —Sheri Dunlap, Shawnee, OK

Prep: 20 min. • Bake: 25 min. + cooling Makes: 2 dozen

13/4 cups granulated sugar

3/4 cup all-purpose flour

3/4 tsp. ground chipotle pepper 1/4 tsp. salt

1 cup butter

4 oz. unsweetened chocolate 1 chili dark chocolate

candy bar (31/2 oz.)

4 large eggs, lightly beaten 1 tsp. vanilla extract ICING

12 oz. cream cheese, softened

2 cups confectioners’ sugar 11/2 tsp. vanilla extract

1/4 tsp. ground chipotle pepper

1. Preheat oven to 350°. Sift together sugar, flour, ground chipotle pepper and salt. Set aside.

2. In top of a double boiler or a metal bowl over simmering water, melt butter and both types of chocolate; stir until smooth. Cool slightly. Stir chocolate mixture into dry ingredients. Beat in eggs and vanilla.

3. Spread batter into a 13x9-in. baking pan coated with cooking spray. Bake until center is set, about 25 minutes (do not overbake). Cool completely.

4. For icing, beat together cream cheese, confectioners’ sugar, vanilla and chipotle pepper. Spread over brownies. Cut into 24 bars.

Per bar: 281 cal., 17g fat (10g sat. fat), 66mg chol., 147mg sod., 30g carb.

(25g sugars, 1g fiber), 3g pro.

Test Kitchen tips:

• You can find ground chipotle pepper in the spice section at the grocery store. • Dust bars with a bit of ground chipotle. • While bars are still warm, top with big scoops of vanilla ice cream.