Ancho Chile Chocolate Brownie
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Unsweetened Chocolate1 cup
Semisweet Chocolate1 cup
Butter1 cup
Sugar1 cup
Brown Sugar2 tsps
Vanilla1.5 cups
Flour1 pinch
Salt1 tsp
Baking Powder1 cup
Pecan4 tbsps
Ancho Chile (powder)1 tbsp
Light Corn Syrup1 small
Cinnamon Stick1 tsp
Baking SodaDirections:
1
Preheat oven to 375 degrees
2
Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla
3
Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder
4
Add pecans and chile powder
5
Pour mixture into a deep 9 by13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean
6
Cut into 3 inch squares
7
Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder
8
; Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven
9
Bring to a boil
10
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
11
Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes
12
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
13
Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup
14
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)
15
Refrigerate covered
16
When cold, the cajeta sauce should have the consistency of thin corn syrup