Recipes › Specialty Chilli › Ancho Chilli Chocolate Brownies
Ancho Chilli Chocolate Brownies
Rich, dense, fudgy brownies with a whisper of ancho chilli — one of the mildest, most chocolate-friendly specialty chillies. The heat is barely detectable but the earthiness of the dried ancho deepens the chocolate flavor in a way that's hard to explain but impossible to forget. Mexican-spiced chocolate at its best.
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Ingredients
- 1 dried ancho chilli, stem and seeds removed, rehydrated in hot water 15 min, drained, blended to paste
- ½ cup unsalted butter
- 4 oz dark chocolate, 70% cocoa, roughly chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder, unsweetened
- ½ tsp cinnamon
- ½ tsp salt
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 350°F. Line an 8×8 pan with parchment. Melt butter and chocolate together in a saucepan or microwave until smooth. Cool slightly.About 8 min
- Whisk sugar, eggs, and vanilla into the melted chocolate until smooth. Stir in ancho chilli paste.About 3 min
- Sift flour, cocoa, cinnamon, and salt together. Fold into the wet mixture until just combined — do not overmix.About 3 min
- Pour into prepared pan and bake 22–25 minutes until a toothpick comes out with moist crumbs (not wet batter).About 25 min
- Cool completely in the pan before cutting into 16 squares. The fudginess develops as they cool.About 30 min
Tips
- Ancho is the mildest specialty chilli — even people who hate spice usually love these brownies.
- Don't overbake — slightly underdone at 22 minutes gives a fudgier texture.
- One tablespoon of ancho paste is assertive; scale to your preference.
Ring the changes
- Add a teaspoon of espresso powder with the dry ingredients for a mocha-ancho version.
- Fold in ½ cup dark chocolate chips just before baking for extra chocolate pockets.
Keeping it
Store in an airtight container at room temperature for 3 days, or refrigerate for 1 week.
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