I am currently in the depths of catering hell. Well, not quite, but I can pretend in the hopes of getting sympathy right? Suffice it to say that while I am actually making a bunch of food for an event, it is generally going smoothly so the h-double-hockey-sticks is a bit of an exaggeration. I have successfully finished four deserts and am currently taking a short break from prep work for tomorrow’s breakfast. I figured what better time than now to share with you, my readers, the most excellent creation I conjured forth – Red Chili Brownies.
Now, I realize that this is not an entirely unique creation. In fact, chocolate and spice seems to be the thing these days, but I am proud of myself for the original recipe nonetheless and am hoping that some of you might enjoy nibbling on a few of these while imaging yourself in the Land of Enchantment.
For those of you familiar with the local fare, Red Chili is a staple in northern New Mexican food. Everyone seems to have an opinion about how to prepare it and while I do not purport to be an expert, I certainly have my own preferences. I tend to buy red chili powder, rather than pods, and use it as a seasoning for sauces and other savory dishes. This was my first foray into spicey-sweet.
I wish my camera was working because these things are beautiful. Basically I started with pan of brownies, which I then cut into circles with a biscuit cutter and topped with a thick bittersweet ganache and a dash of red chili powder. They are bite sized pieces of marvelosity. Which I realize isn’t a word but it certainly describes these little morsels!
Red Chili Brownie
10 TBSP organic unsalted butter
6 oz unsweetened chocolate of your choice
1 3/4 c organic cane sugar
1/4 tsp salt
1 TBSP vanilla
1 c flour
1 – 2 TBSP red chili powder from New Mexico red chili (if available)*
1 tsp cinnamon
*Depending on how hot you like it! I use about 1 TBSP because I am a whimp!
Preheat the oven to 350 degrees and grease and flour a 9×13 baking dish.
Melt the chocolate and butter together in a double boiler. Once melted, remove from heat and let cool to room temperature. Whisk the flour, red chili and cinnamon together in a bowl and set aside. While waiting for the chocolate to cool, beat the eggs and salt until light and foamy. Add the sugar and beat until mixed. Slowly add the cooled chocolate to the egg mixture, stirring while you do so in order to incorporate the chocolate fully. Fold the flour and chili mixture into the batter until just combined. Pour into the prepared baking dish and bake until just set, so that a toothpick stuck in the center comes out somewhat cakey, about 18 minutes.
For the ganache:
Heat 1 c heavy cream over a low heat until it just starts to simmer at the edges and begins to form a skin. Pour an 8 oz bag of bittersweet chocolate chips into a heat proof bowl and then pour the hot cream over them, stirring until the mixture is smooth and uniform. Spread over the cooled brownies and sprinkle lightly with red chili powder.
Happy Eating! (and lets hope I can my camera up and running so I can have pics of these!)