ANCHO CHILE CHOCOLATE BROWNIE
Provided by Food Network
Time 1h35m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.
- Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.
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BALOCH 302
[email protected]These brownies were a disappointment. They were dry and crumbly.
Stillow Mbekwa
[email protected]I'm not a big fan of chocolate, but I liked these brownies. The ancho chile powder gave them a nice kick.
Janae Ann
[email protected]These brownies were a bit dry for my taste, but the flavor was good.
Anas Adawe
[email protected]I wasn't sure what to expect from these brownies, but I was pleasantly surprised. They were delicious!
Mudasir Hanif Chandia
[email protected]These brownies were a bit too spicy for me, but my husband loved them.
Alongir Miya
[email protected]I love the unique flavor of these brownies. The ancho chile powder adds a nice touch of heat.
Walter Smit
[email protected]These brownies were so easy to make and they turned out so good! I will definitely be making them again.
Ngobie Haivan
[email protected]These brownies were amazing! The chocolate and ancho chile flavors were perfect together. I will definitely be making these again.
Md Habibur khan
[email protected]I was a bit hesitant to try these brownies because I'm not a big fan of spicy food, but I'm glad I did. They were surprisingly delicious! The ancho chile powder added just the right amount of heat.
AK Hacker Hacker
[email protected]Overall, these brownies were a success. They were easy to make and had a great flavor. I would definitely recommend them to others.
Kingsley Agbunnorh
[email protected]These brownies were a bit too spicy for my taste, but my husband loved them. I think I'll try using less ancho chile powder next time.
Victoria Dorkenu
[email protected]The ancho chile powder gives these brownies a unique flavor that I really enjoyed. I will definitely be making these again.
Bhutto Anooshah
[email protected]These brownies were easy to make and turned out great! I used a gluten-free flour blend and they were still delicious.
Adtian Terriz
[email protected]I love the combination of chocolate and ancho chile. These brownies are the perfect balance of sweet and spicy.
Jasonlee Nichols
[email protected]These brownies were a hit at my party! They were rich, chocolatey, and had a nice kick from the ancho chile powder. I will definitely be making them again.