Ingredients

3 (3-ounce) squares unsweetened chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 canned chipotle peppers in adobo, chopped
1/2 cup all-purpose flour
2 teaspoons five-spice powder

Instructions

Preheat the oven to 325
degrees F.

Melt the chocolate and the butter together in a double boiler or in a bowl set over a pan
of simmering water. Remove from the heat and whisk in the sugar, then eggs, vanilla, salt,
and chopped peppers. Sift in the flour and five-spice powder and mix until incorporated.
Pour into mini muffin pans and bake for about 15 minutes.

Alternately, you can pour the batter into a greased 8 by 8-inch pan and bake for about 30
minutes.