A full pound of butter and loads of bittersweet chocolate go into these perfectly gooey-meets-cakey brownies but it's the ancho chile powder that makes them a thinker of a dessert. The heat is subtle, but the burn builds up, making a scoop of vanilla ice cream a must.
What Worked: These dense, chocolaty brownies have just enough ancho chile powder to give them an undercurrent of heat, something that pairs beautifully with a scoop of cool vanilla ice cream.
What Didn't: If heat is your thing, you might want to consider upping the ancho quotient.
Suggested Tweaks: These brownies showed us that chocolate can certainly stand up to a little heat. We're considering experimenting with chipotle next time around.
As always with our Cook the Book feature, we have five (5) copies of Texas Eats to give away.