Robb Walsh's Ancho Brownies


[Photograph: Laurie Smith]


All About Chocolate

Everything you want to know about chocolate

Folks love to say that everything is bigger in Texas, and while we're not sure about everything, these Ancho Brownies from Robb Walsh's Texas Eats by Robb Walsh are certainly big, sweet, and spicy.

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.