Ingredients for Ancho Chili Brownies
- Cocoa
- 4 large eggs
- Sugar
- Kahlua
- 1 cup (2 sticks) unsalted butter, melted
- Unsifted Flour
- 1 teaspoon baking powder
- Dried Ancho Chile Powder
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
- Walnuts
How to Make Ancho Chili Brownies
- Preheat your oven to 350°F (175°C). Grease and flour a square 8x8 inch baking pan.
- In a large bowl, melt the butter and unsweetened chocolate together. Stir until smooth.
- Add the granulated sugar and brown sugar to the melted chocolate mixture. Beat until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and ancho chili powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
154g
Fat
59g
Carbs
18g
