Cake Central › Recipes › Cabo Ancho Chile Brownies

Cabo Ancho Chile Brownies



Posted by MystiqueFire

It's my own take on brownies... I have a friend who pretty much drinks hot sauce and LOVES heat, so for his birthday I made him, a fellow pastry chef, some of my brownies. He loved them, but claimed there was no heat to them. I think he burned his taste buds off popping habeneros for snack.

Cabo Ancho Chile Brownies

Brownie Batter: 

  • 1 Cup Unsalted Butter
  • 2 1/4 cups sugar
  • 1 1/4 cups unsweetened cocoa powder
  • 1 Tsp salt
  • 1 1/2 Tsp baking powder
  • 1 tblsp. Vanilla extract
  • 5 large eggs
  • 1/2 Tsp Ginger
  • 1 Tsp cinnamon
  • 1/2 cup water
  • 1 1/2 cups all-purpose flour

    Spicy Hot Ganache:
  • 1/2 Cup Heavy cream/whipping cream
  • 3 Dried Ancho Chile
  • 1 Cup Semi Sweet chips/shavings



  1. Preheat your oven to convection 350, (or if your oven does not manually reset the temp. down 25 degrees, set it to 325)
  2. Grease a 9x13 inch pan with cooking spray
  3. In a medium saucepan, over low heat, melt down the butter.
  4. When melted, add in the sugar, then stir to combine.
  5. Stir in cocoa, salt, baking powder, cinnamon, ginger, and vanilla.
  6. Whisk in eggs and add water, stirring until smooth.
  7. Carefully spoon mixture into greased pan.
  8. Bake in the oven 28-30 minutes or until brownies test clean. Remove from oven and cool on wire rack.
  9. While the brownies are cooling, prep the ganache. Take a medium saucepan and add in the heavy cream and dried Ancho chilies. Three big ones will make it super spicy, so if you don't like it too hot you can put in one. Depends on your preference!
  10. Heat the cream on low heat until you see a little bit of steam coming from the milk and tiny bubbles forming on the sides of the pan. Make sure you whisk constantly so you don't burn it!
  11. Remove from heat and drain milk to remove dried ancho chilies. Add in the semisweet chocolate morsels/shavings and mix until fully melted. Don't worry if it's a bit runny at first, it will get thicker as it cools.
  12. When icing is spreadable, place atop cooled brownies, cut into servings, and enjoy!


Comments (2)

I don't know if this is still open to comments, but the most probable reason that the chef-friend didn't get any heat from the ganache would be that certain dairy proteins 'neutralize' the capsaicin properties in the chiles.  Here in the desert southwest, that's how we put out 'mouth-flames' at the dinner table - drink milk, not water.  So, by principle, the heavy cream in the ganache may cancel out the heat in the peppers.
Ancho chiles aren't hot, they're medium at best. I do wonder if dried habaneros would work better though, despite the cream. There has got to be a reason that the spicy chocolates at the store are hot, not sure how they do it.
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