Ancho Chile Chocolate Brownie Recipe
Servings: 12
Ingredients
- 1/2 c. unsweetened chocolate
- 1/2 c. semisweet chocolate
- 1 c. butter
- 1/2 c. sugar
- 1 c. brown sugar
- 4 x Large eggs beaten
- 2 tsp vanilla
- 1 1/2 c. flour
- 1 pch salt
- 1/2 tsp baking pwdr
- 1 c. pecans
- 4 Tbsp. ancho chile pwdr Cajeta Sauce (see below) Sifted cocoa pwdr
- 1 quart goats lowfat milk, cows lowfat milk, or possibly a mix of both
- 1 c. sugar
- 1 Tbsp. light corn syrup
- 1 sm cinnamon stick
- 1/4 tsp baking soda
- 1 Tbsp. cream sherry, rum or possibly brandy
Directions
- Preheat oven to 375 degrees. Heat chocolate and butter in double boiler, add in sugar, brown sugar, Large eggs and vanilla. Place chocolate mix in a mixing bowl and mix in flour, salt and baking pwdr. Add in pecans and chile pwdr.
- Pour mix into a deep 9- by 13-inch greased pan and bake in oven for 1 hour or possibly till toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa pwdr.
- Cajeta Sauce: Stir together the lowfat milk, sugar, corn syrup, and cinnamon stick in medium-size heavy pot or possibly Dutch oven. Bring to a boil. Dissolve the baking soda in 1 Tbsp. water, remove the lowfat milk from the heat, and stir in the soda mix, having a spoon ready to stir the mix down if it bubbles up.
- Cook, stirring frequently, over medium heat, till the mix thickens into a pale-gold syrup, about 25 min. At this point, begin stirring very frequently as the mix thickens into a caramel-brown syrup which's the consistency of maple syrup, about 10 min more.
- Strain the cajeta sauce through a fine mesh strainer set over a large measuring c.. Let cold for a few min, then stir in the sherry, rum or possibly brandy (plus a little water, if necessary, to bring it to 1 1/2 c.). Chill covered. When cool, the cajeta sauce should have the consistency of thin corn syrup.
- This recipe yields 12 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 12 servings | |
| Calories 564 | |
| Calories from Fat 244 | 43% |
| Total Fat 28.17g | 35% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 297mg | 12% |
| Potassium 484mg | 14% |
| Total Carbs 60.49g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 43.82g | 29% |
| Protein 21.97g | 35% |
