“Deep in the heart of Texas there’s a marvelous melting pot of multi-ethnic food,” writes cooking columnist Sybil Pratt, and the place to find every delicious TX flavor is in Robb Walsh’s Texas Eats.
This cookbook goes way beyond the Tex-Mex you’re used to, just like these brownies go way beyond traditional expectations. They have a kick of ancho chile powder!
Rebecca Rather’s Ancho Brownies
- 1 pound semisweet chocolate, coarsely chopped
- 1 pound unsalted butter, cut into small pieces
- 8 eggs, at room temperature
- 3 cups sugar
- 2 cups all-purpose flour
- 1½ tablespoons ancho chile powder
- 1 cup semisweet chocolate chips
- 1 cup pine nuts or pecans, toasted
- Homemade Vanilla Ice Cream (page 240), for serving
Preheat the oven to 325°F. Butter a 9 by 13-inch baking pan.
Combine the chocolate and butter in the top pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter have melted and the mixture is smooth. Remove from the heat.
In a large bowl, whisk together the eggs and sugar until thickened and smooth. Add the flour, ancho powder, chocolate chips, and nuts and stir until thoroughly combined.
Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, until a knife inserted into the center comes out clean. Let cool in the pan on a wire rack. Cut into 12 squares. Serve with the ice cream.