The recipe for Toasted Ancho Brownies 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
- 1 stick unsalted butter (114 grams)
- 2 ounces unsweetened chocolate, chopped (56 grams)
- 2 large eggs
- 1 cup granulated sugar (200 grams)
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour (84 grams)
- 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
- 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 light and foamy. 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.