Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Desserts & Drinks

Chocoholic Chile Brownies

Chocoholic Chile Brownies

 

Yield:   16 brownies

 

This brownie recipe was designed with the chocoholic in mind.  It features four kinds of chocolate: semi-sweet, unsweetened, cocoa and chocolate chips.  The freshly ground pasilla negra chile enhances the chocolate and adds a mild hit of spiciness.  Don't be tempted to substitute commercial chili powder or cayenne for the pasilla.  If  you're looking for a substitution, go with ancho chile powder which is readily available. 

Ingredients

1 stick unsalted butter, cut into 8 pieces plus extra for the pan.
5 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
2 tablespoons pasilla negro chile powder (see testing notes)
3 tablespoons cocoa powder
1/2 teaspoon salt
3 large eggs
3/4 cup sugar
1/2 cup lightly packed brown sugar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees.  Place the rack in the middle position.  Butter an 8-inch square baking pan.  Line the pan with 2 pieces of parchment paper, leaving an overhang on all four sides to create a sling.  Butter the parchment.  Set aside.

In medium heatproof bowl set over a pot of simmering water, melt the butter, and both the chopped semisweet and unsweetened chocolates, stirring occasionally until smooth. Let cool slightly.  

In a medium bowl, whisk together the flour, chile powder, cocoa and salt.

In another medium bowl,  whisk together the eggs, both sugars and vanilla in a medium bowl until combined.  Whisk in the warm chocolate mixture.  Then switch to a rubber spatula to stir in the flour mixture and chocolate chips.  Mix until just combined.  Pour mixture into prepared pan and spread into corners.  Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool completely on a wire rack.  Lift the brownies out of the pan using the parchment paper overhangs and transfer to a cutting board to slice.  


Testing Notes:
Stem and seed 3 pasilla chiles.  Lay them on an ungreased baking sheet in a preheated 375 degrees oven for 4 minutes or until toasted and dry.  Let cool and then grind in spice grinder.  You should have about 2 1/2 tablespoons of pure chile powder.

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