Ancho Chile Brownies

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.


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.




    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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