We’ve outlined all the ingredients and directions for you to make the perfect Ancho Chile Chocolate Brownie. It should take you about 1 hr 35 min to make this recipe.
You can add your own personal twist to this Ancho Chile Chocolate Brownie recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Ancho Chile Chocolate Brownie recipe.
Ingredients for Ancho Chile Chocolate Brownie
- 1/2 cup unsweetened chocolate
- 1/2 cup semisweet chocolate
- 1 cup butter
- 1/2 cup sugar
- 1 cup brown sugar
- 4 eggs, beaten
- 2 teaspoons vanilla
- 1 1/2 cups flour
- Pinch salt
- 1/2 teaspoon baking powder
- 1 cup pecans
- 4 tablespoons ancho chile powder
- Cajeta Sauce, recipe follows
- Sifted cocoa powder
- 1 quart goats milk, cows milk or a mixture of both
- 1 cup sugar
- 1 tablespoon light corn syrup
- 1 small cinnamon stick
- 1/4 teaspoon baking soda
- 1 tablespoon cream sherry, rum or brandy
Directions for Ancho Chile Chocolate Brownie
- Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.
- Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that’s the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Ancho Chile Chocolate Brownie recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
