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
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Instructions
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.
PLEASE-CAN YOU TELL ME IN THE TESTING NOTES OF THIS RECIPE- ARE THE PASILLA CHILES FRESH OR DRIED? THANK YOU-WILL BE WAITING FOR YOUR RESPONSE. SINCERELY, ANNETTE
CAN YOU JUST USE DRIED PASILLA CHILI AND GRIND THEM? I CAN’T FIND PASILLA NEGRO CHILI POWDER.
I JUST VISITED ALBUQUERQUE AND WE LOVED THE ENCHILADA WITH THE RED CHILE SAUCE. I ALSO MAKE PRETTY TASTY BROWINES AND I GOT THE THOUGHT, WHY NOT COMBINE THE TWO. ANY IDEAS OF WHICH PEPPERS ARE BEST TO USE, FRESH OR ALREADY DRIED.
Cindi-We use the pasilla chiles for this recipe and the brownies turn out amazing! 🙂
Did you use fresh pasilla chiles or dried?
This recipe uses dried chile powder.