Ancho Chili Brownies Food

ANCHO CHILI BROWNIES

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

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.

GRILLED BROWNIES

Steps:

• Set up a charcoal grill for indirect cooking at 350-400°F (180-200°C), adding a chunk of cherry wood to the coals for a gentle smoke.
• Line a rectangular steel or disposable aluminum baking pan, measuring approximately 13 x 9 inches (33 x 23 cm), with parchment paper.
• Mix all the ingredients together in a large bowl, adding them in the order they appear in the ingredients list and folding in each time you add a new ingredient.
• Pour the brownie mixture into the lined baking pan. Pop in the barbecue for around 25 minutes, until the mixture is just set. You don't want the brownies to be too overcooked, as the centers should be a bit soft and fudgy.

CHILE BROWNIES

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.