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
-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 Chiles
1 Cup Semi Sweet chips/shavings
-Preheat your oven to convection 350, (or if your oven does not manually reset the temp. down 25 degrees, set it to 325)
-Grease a 9×13 in pan with cooking spray
-In a medium saucepan, over low heat, melt down the butter. When melted, add in the sugar, then stir to combine. Stir in cocoa, salt, baking powder, cinnamon, ginger, and vanilla. Whisk in eggs and add water, stirring until smooth. Carefully spoon mixture into greased pan.
-Bake in the oven 28-30 minutes or until brownies test clean. Remove from oven and cool on wire rack.
-While the brownies are cooling, prep the ganache. Take a medium saucepan and add in the heavy cream and dried Ancho chiles. Three big ones will make it super spicy, so if you dont like it too hot you can put in one. Depends on your preferance!
-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 dont burn it!
-Remove from heat and drain milk to remove dried ancho chiles. Add in the semisweet chocolate morsels/shavings and mix until fully melted. Dont worry if it’s a bit runny at first, it will get thicker as it cools.
-When icing is spreadable, place atop cooled brownies, cut into servings, and enjoy!