The recipe for Brownies with Toasted Ancho was based on a recipe from The Peppers Cookbook by Jean Andrews called Montezuma’s Brownies. I liked it when I first tried it, but having tried other recipes since then I now think that Montezuma’s Brownies were a little on the sweet side and I have a new favorite recipe.
Brownies with Toasted Ancho
Prep time
Cook time
Total time
Brownies flavored with toasted ancho chili pepper.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 9
Ingredients
- 1 stick (114 grams) unsalted butter
- 2 ounces (56 grams) unsweetened chocolate, chopped
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup (84 grams) all-purpose flour
- 3/8 teaspoon salt (omit if using salted butter)
- 1/4 teaspoon double-acting baking powder
- 1 1/8 teaspoon ancho chile powder
- 2/3 (more if desired) dark or semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch metal pan with nonstick foil.
- Melt the butter and chocolate together in the top of a double boiler or melt butter and chocolate together in the microwave stirring every 30 seconds. Remove from heat and let cool slightly.
- In the bowl of a stand mixer or with an electric handheld mixer, beat the eggs until fluffy. Gradually beat in the sugar in 3 parts until mixture is pale and thick, then beat in vanilla.
- With a heavy duty scraper, stir the melted chocolate mixture into the eggs.
- Mix together the flour, salt, baking powder and ancho powder and stir into batter until blended. Stir in chocolate chips.
- Pour into pan and bake brownies on center rack for about 30 minutes or until a toothpick inserted comes out clean.
- Let brownies cool for several hours, then lift from pan and cut into squares.
Notes
There are many ways to toast anchos. My method is to remove the stem and seeds, break the pepper into pieces and toast the pieces in a dry skillet. When toasted, I then grind the pepper in an old coffee grinder. This freshly ground pepper is coarser than packaged ancho powder, so if you use this method I recommend using 2-3 teaspoons as opposed to 1 1/4.
Elyse says
May 28, 2009 at 10:04 pmOoo, Anna, these brownies sound fabulous!! I can’t wait to try them out. Oh, and I’ve never used priceline before, but I can’t wait to check it out. Time for me to go on a trip!
Katrina says
May 26, 2009 at 4:29 pmI’m so freakin’ brownied out right now as my last two posts have brownies, but yours DO look nice and fudgy and I recently put chili in a brownie and actually liked it!
Sue says
May 26, 2009 at 2:25 pmMy family balks when I throw them curves like pepper or chili powders in their baked goods. They’re just no fun! (Not really true. :-))
I think I have ground ancho chili pepper from Penzey’s. I have no memory of what I bought it for, and here we have a perfectly good use for it!!
Ghislaine says
May 26, 2009 at 3:22 pmThe brownies look good but we’re eating our way through the delicious Raspberry Buttermilk cake from the latest Gourmet.
snooky doodle says
May 26, 2009 at 1:54 pmoh these look so decadent 🙂
clumbsycookie says
May 26, 2009 at 1:32 pmYou should have called them “Passión Morena Brownies”, ahahah!