Making the perfect Ancho Chile Chocolate Brownie should only take approximately 1 hr 35 min . Below are the ingredients and directions for you to easily follow.
There are many different ways to make this Ancho Chile Chocolate Brownie recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Ancho Chile Chocolate Brownie recipe.
Ancho Chile Chocolate Brownie Popular Ingredients
- 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 for making Ancho Chile Chocolate Brownie
- 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.
Popular Categories for this Recipe
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this Ancho Chile Chocolate Brownie recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
