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.
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!ReplyDelete
I can't wait to try this recipe! Found your link on Sweet as Sugar Ccokies. So glad I did! CaresReplyDelete
Mmm, these brownies sound like they have amazing flavor. I love your kicked up idea. Thanks for linking these up.ReplyDelete