These fudgey brownies have a subtle, smokey heat thanks to ancho chile powder. Cinnamon and cayenne round out the warm flavors while the chocolate chips add a double dose of chocolate.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
loosely adapted from Dorie Greenspan's Classic Brownies
Ancho Chile-Cinnamon Brownies
About This Recipe
|Yield:||makes 9-16 brownies, depending on big you cut them|
|Active time:||10 minutes|
|Total time:||40 minutes|
|Special equipment:||8- by 8- inch square pan, saucepan, whisk, spatula|
|This recipe appears in:||Cookie Monster: Ancho Chile-Cinnamon Brownies|
- 5 tablespoons unsalted butter diced
- 4 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/3 cup all purpose flour
- 1 cup dark chocolate chips
Adjust oven rack to middle position and preheat oven to 325°F. Grease pan with butter.
In a small saucepan over medium heat, add butter and cook, stirring occasionally, until almost all melted. Add chocolate and cook, stirring constantly, until melted. Take off heat and scrape into a large bowl.
Whisk sugar and vanilla into bowl. Whisk in eggs one at a time. Add chile powder, cinnamon, cayenne, salt, and espresso powder and whisk to combine. Add flour and stir just until combined. Stir in chocolate chips, then transfer batter to prepared pan. Smooth top. Bake just until a cake tester inserted into the middle of the brownies comes out clean, about 30 minutes. Let cool completely then cut into squares.