Ancho Chile Chocolate Brownie Recipe - Cooking Index
Ancho Chile Chocolate Brownie Recipe - Cooking Index
| 1/2 cup | 55g / 1.9oz | Unsweetened chocolate |
| 1/2 cup | 55g / 1.9oz | Semisweet chocolate |
| 1 cup | 198g / 7oz | Butter |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 4 | Eggs - beaten | |
| 2 teaspoons | 10ml | Vanilla |
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 1 pinch | Salt | |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 cup | 237ml | Pecans |
| 4 tablespoons | 60ml | Ancho chile powder |
| Cajeta Sauce - (see below) | ||
| Sifted cocoa powder | ||
| Cajeta Sauce | ||
| 1 can | Goats milk, cows milk, or a mixture of both | |
| 1 cup | 198g / 7oz | Sugar |
| 1 tablespoon | 15ml | Light corn syrup |
| 1 tablespoon | 15ml | Cinnamon stick (small) |
| 1/4 teaspoon | 1.3ml | Baking soda |
| 1 tablespoon | 15ml | Cream sherry, rum or brandy |
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-inch 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.
Cajeta Sauce: 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.
Source:
"COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0013) - from - the TV FOOD NETWORK"
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