William's Fire Brownies

[osodecanela]

Since I left several of you salivating (my luck, it was for food, but c'est la vie!), here is a recipe for the fire brownies. Right now, I'm thinking dessert after molé.

3 x 3.1 oz. disks of Mexican Chocolate
2 oz. Semisweet Chocolate
1/2 lb (two sticks) butter
1-7/8 cup granulated sugar (or half that of Splenda baking mix)
3 large eggs
2 tsp vanilla extract
2 tsp instant coffee granules
1 1/2 cup all-purpose flour
3/8 tsp ground Chipotle or 1/4 tsp cayenne
1 Pico de Gallo or similar pepper thinly sliced including seeds or a flame roasted poblano or pasilla chili, finely chopped
1/2 cup White Chocolate Chips

Preset oven to 325 degrees. Butter 9x13 inch pan and dust with cocoa.

Melt the chocolate and butter in a double boiler. Stir. Once the chocolate butter mixture is completely melted turn off the heat, but leave the bowl in the boiler.

Stir in sugar or splenda mix, then lightly beat the eggs, vanilla and instant coffee. Add to the melted chocolate and completely stir in. Add the flour, chipotle or cayenne, and sliced pepper and stir in until completely incorporated.

Pour the batter into the prepared pan. Dot the top of the batter with White Chocolate Chips. Place in the oven and bake for 35 minutes. A knife will come out clean when done.

Comments

[ogam.livejournal.com]

Querido Huibote, I know that on the occasions I made these with you, we left the Pico de Gallo out—I'm not remembering the white chocolate chips, either. Anything else we did differently?

[osodecanela.livejournal.com]

the chocolate chips were to distinguish the type of brownie. The white meant fire brownie. Milk chocolate when we left out the heat.

The Chili we used was a flame roasted poblano.