Abuelita Brownies

• Serves: ??

• Source

• Contributor: Kate

Ingredients

• 3-4 dried chile anchos, or ¼ cup chile ancho sauce
• 3 Abuelita chocolate tablets crushed, about ¾ cup
• 8 tbsp unsalted butter
• ¾ cup granulated sugar
• pinch of salt
• 2 eggs
• ½ cup flour
• 1 tsp vanilla extract

Prep

If you are starting with dried chile ancho, don a pair of latex gloves and remove the stem and seeds from each chile. Place the skins of the chile ancho into a small saucepan with one cup of water and steam for 30 minutes, adding a ½ cup of water to the pan at a time as the water is absorbed into the chiles. Add chiles and water to a blender and puree the chiles. Set aside.

Instructions

1. Preheat oven to 325F.
2. Place a medium saucepan with an inch of water on the stove to begin heating up.
3. Combine the butter, Abuelita Mexican chocolate, sugar and salt in a medium bowl that can be used as the top half of a double boiler. As soon as the water is hot, place the bowl over the saucepan and begin mixing everything. Your ingredients should look like a wet chocolate mess, more gritty than liquidy.
4. Remove the mixture from the heat and let it cool. Stir in your vanilla, eggs and flour. Mix for a good minute or two until everything is well combined.
5. Add the chile sauce to the bowl and combine it well.
6. Pour brownie mix into a lightly greased 8”x8” baking pan. Bake 20 minutes, check for doneness. If it needs more time, keep it baking for up to another five minutes.
7. Slice and serve. If you like clean cut squares with a crisp crust, place brownie pan in the freezer for 5 minutes, once it has completely cooled, and then cut.

CategoryRecipesDessert