Ancho Chili Brownies Recipes

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ANCHO CHILI BROWNIES



Ancho Chili Brownies image

Rich delicous brownies with a subtle hint of spice. Note: Use only ANCHO CHILI powder as it is a smokey slightly spicy chili powder!

Provided by Galley Wench

Categories     Bar Cookie

Time 50m

Yield 8-10 brownies

Number Of Ingredients 11

3/4 cup cocoa
2 eggs
1 cup sugar
2 tablespoons Kahlua
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup unsifted flour
1/2 teaspoon baking powder
2 teaspoons dried ancho chile powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped (or pecans)

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease a 8 x 8 pan.
  • Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add melted butter.
  • Sift ground chocolate with flour, baking powder, and salt.
  • Stir into egg mixture; add nuts.
  • Stir in chips. Spread into greased pan.
  • Bake 20 to 30 minutes.
  • For chewy brownies, use 8" pan and shorter baking time.
  • For cake-like brownies, use 9" pan and longer baking time.
  • Cut into squares.

ANCHO CHILE CHOCOLATE BROWNIE



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.

CHILE BROWNIES



Chile Brownies image

Brownies with a peppery kick. Be sure to use pure chile powder, the kind made from only ground chiles (ancho). Conventional chili powder, sold in most grocery stores, contains oregano and cumin-would not be suitable for this recipe. Pure chile powder is found in gourmet grocery stores and Latino/Mexican markets and specialty online spice stores.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h50m

Yield 24 brownies

Number Of Ingredients 12

3/4 cup all-purpose flour, plus additional
all-purpose flour, for the pan
1/4 cup pure chile powder, plus
1 tablespoon pure chile powder
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus additional
unsalted butter, for the pan
5 ounces bittersweet chocolate or 5 ounces semisweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1 1/4 cups sugar
3 large eggs, at room temperature

Steps:

  • Position oven rack in the lower third of oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
  • In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside.
  • Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
  • Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
  • Transfer to a big bowl and let cool for 10 minutes.
  • Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes.
  • Beat in eggs until well incorporated.
  • With a wooden spoon, stir in flour mixture just until incorporated; do not beat.
  • Spoon the batter into the prepared pan, spreading it gently to the corners.
  • Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes.
  • Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
  • Serve immediately or cool completely before covering with plastic wrap for storage at room temperature.
  • Variation: add one or more of the following spices with the chile powder: 1 ½ tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or.
  • Stir in 1 ¼ cups of any of the following mix-ins or 1 ¼ cups any combination of the following mix-ins, with the flour mixture-chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.

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