Mocha Chipotle Brownies

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 then 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 center of oven for 20 to 25 minutes or until cake tester inserted in center 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.