ANCHO CHILE CHOCOLATE BROWNIE

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Ancho Chile Chocolate Brownie image

Provided by Food Network

Time 1h35m

Number Of Ingredients 20

1/2 cup unsweetened chocolate
1/2 cup semisweet chocolate
1 cup butter
1/2 cup sugar
1 cup brown sugar
4 eggs, beaten
2 teaspoons vanilla
1 1/2 cups flour
Pinch salt
1/2 teaspoon baking powder
1 cup pecans
4 tablespoons ancho chile powder
Cajeta Sauce, recipe follows
Sifted cocoa powder
1 quart goats milk, cows milk or a mixture of both
1 cup sugar
1 tablespoon light corn syrup
1 small cinnamon stick
1/4 teaspoon baking soda
1 tablespoon cream sherry, rum or brandy

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.

Tsigereda Melaku
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I'm so glad I tried this recipe! These brownies were amazing. I will definitely be making them again and again.


Aziz Baloxh
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These brownies were delicious! I loved the combination of chocolate and ancho chile. I would definitely make these again.


Malik Ali Jan
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Overall, I thought these brownies were good, but not great. I would probably try a different recipe next time.


cashman Amegah
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I found these brownies to be a bit dry. I think I would add an extra egg or some melted butter next time.


Kyle Atherden
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These brownies were a bit too spicy for my taste. I think I would use less ancho chile powder next time.


Lucy Wanja
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I'm not usually a fan of chocolate and spice together, but these brownies were surprisingly good. The ancho chile powder added a nice depth of flavor without being too overpowering.


Sadam Shakaram
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These brownies are the perfect combination of sweet and spicy. I love the way the ancho chile powder complements the chocolate.


Jennifer Garton
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I've made these brownies several times now and they're always a hit. They're fudgy, chocolatey, and have just the right amount of spice.


Entertainment work
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These brownies were so easy to make and they turned out perfectly. I'm definitely going to be making these again soon.


Choudhary Chand
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I made these brownies for a potluck and they were a huge hit! Everyone loved the flavor and texture.


Mano Bili
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These brownies were delicious! The ancho chile powder gave them a unique and flavorful twist. I would definitely recommend this recipe to others.


Cloudsvfx
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Overall, I thought these brownies were good, but not great. I would probably try a different recipe next time.


Alex Misbah
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I found these brownies to be a bit dry. I think I would add an extra egg next time.


United Server
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These brownies were a bit too spicy for my taste. I think I would reduce the amount of ancho chile powder next time.


Abraham Joshua
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I'm not a big fan of spicy food, but these brownies were not too spicy for me. The ancho chile powder added a nice warmth and depth of flavor without being overpowering.


Oye Rana
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These brownies were easy to make and turned out perfectly. I used a 9x13 inch pan and they baked for 25 minutes. The texture was fudgy and the flavor was amazing.


Ghazzan Baloch
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I love the combination of chocolate and ancho chile in these brownies. It's a unique and delicious flavor that I've never had before.


Abdul salam Hamzat
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These brownies were a hit at my party! They were so rich and chocolatey, with just the right amount of spice from the ancho chile powder. I will definitely be making these again.