Monday, May 16, 2011
Ancho Chili Cranberry Brownies
From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike These are insanely delicious
Makes 12 brownie squares
Prep time: 10 minutes
Baking time: 40 minutes
Cooling time: at least 10 minutes
10oz/300g bittersweet chocolate, chopped & divided
½ cup unsalted butter cut into chunks
2 cups granulated sugar
2 tsp pure vanilla extract
½ tsp salt
1 cup all purpose flour
1 cup dried cranberries
½ tsp ancho chili powder
1. Preheat the oven to 350°F/180°C and line (with parchment) and lightly grease 9” square baking dish.
2. Set aside ¼ cup chopped chocolate. Melt the remaining chocolate and butter slowly in a double boiler or bowl set over a pot of simmering water – DO NOT LET THE BOWL TOUCH THE WATER. Stir frequently for 5-6 minutes, or until melted and combined. Remove the bowl (or top pot) and allow the mixture to cool slightly.
3. In the meantime, in a large bowl, whisk together the eggs, sugar, vanilla and salt until thick. Add the melted chocolate butter mixture and stir to combine. Add the flour and stir until blended. Add the cranberries, reserved chocolate and chili powder. Stir until mixed. The batter will be very stiff.
4. Scrape the batter into prepared baking dish.
5. Bake for 40 minutes or until the brownies pull away from the pan. The centre will be moist but not runny. (I actually like my center a bit runny, so I didn’t wait for the brownies to pull away from the pan. They do firm up when cool and – if they last – the outside is quite crunchy and melt-in-your-mouth the next day.
6. Let the pan cool completely before removing from the pan. Peel off the parchment and then cut the brownies into bars. Store in an air tight container for up to 3 days.