Thursday, April 14, 2011

Molasses-Ancho Brownies à la Mode

Last night I averted my sweet craving with a square of 86% dark chocolate. Tonight, I started with Alton Brown's cocoa brownies recipe and tweaked it, baking a batch of molasses-ancho brownies. I served them with a scoop of vanilla ice cream. Yum-o. Jake licked his plate, literally...and served himself seconds.

Soft butter, for greasing the pan

4 large eggs
1 C organic granulated sugar
1 C organic brown sugar
1 T unsulphered molasses
1 t ground ancho chili
8 oz melted butter
1-1/4 C unsweetened cocoa
2 t pure vanilla extract
1/2 C white whole wheat flour
1/2 t pink Himalaya salt

Preheat the oven to 300 degrees F. Butter an 8-inch square pan. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just  moistened.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.


  1. Love it! I had a chili chocolate bar over the summer (for the first time) and absolutely fell in love with the combination. I'm sure I would love these!

  2. I can't wait to try this recipe! Found your link on Sweet as Sugar Ccokies. So glad I did! Cares

  3. Mmm, these brownies sound like they have amazing flavor. I love your kicked up idea. Thanks for linking these up.


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