Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, American Classics, Baked Goods, Chocolate, Cinco de Mayo, Comfort Food, Desserts, Make Ahead, Mexican, Picnics, Snacks, Vegetarian, Weekend Fun
Yields or Serves:
Tags: Afternoon Tea, American Classics, Ancho Chile Brownies, Ancho Chile Powder, Baked Goods, Beaten Egg, Butter, Chile Powder, Chocolate, Cinco de Mayo, Comfort Food, Desserts, Double Boiler, Egg, Flour, Make Ahead, Mexican, Picnics, Snacks, Sugar, Unsweetened Chocolate, Vegetarian, Victoria Hart Glavin, Victoria's Ancho Chile Brownies, Weekend Fun
Ancho Chile Brownies
Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour. By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie. It really is good. Give it a try and see what you think.
INGREDIENTS
1/4 Cup Butter
1 Cup Sugar
3 Squares Unsweetened Chocolate
1 Beaten Egg
1/2 Cup Flour
3 Teaspoons Ancho Chile Powder
Preheat your oven to 350º F. Grease and flour an 8 inch square baking pan. Place the butter and chocolate in the top of a double boiler. Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool. When the chocolate mixture is cool whisk in the egg until it is just incorporated. Mix in the flour and the ancho chile powder. Make sure not to overmix. Place in the oven and bake for 20 minutes. The middle should look a bit soft. Remove from the oven and cool in the pan. Cut into squares and serve. Makes approximately 2 dozen.
