Chocolate and chilies!? In case you didn’t know, they’ve been combining the two south of the border for centuries. Can you say “mole sauce?” Anyway, here the two are combined in a dessert that is very unique. The quality of this dish is without doubt dependent on the quality of chocolate used! We paired them with a delicious Southwest Chicken Cobb Salad this week at Tuesday Lunch.
- ½ pound semisweet chocolate, broken into chunks
- ¾ pound butter, unsalted
- 7 large eggs
- 1-1/2 pounds sugar
- ½ cup cocoa powder, dark
- 2 tablespoons canned chipotle chilies in adobo sauce, pureed
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2-1/2 cups all-purpose flour, sifted plus more for pan
- 8 ounces walnuts, chopped (or pecans)
- Oil, for pan
Preheat oven to 350 degrees. In a double boiler over low heat add chocolate and butter. Allow mixture to melt together, stirring occasionally. Remove from heat and set aside to cool to room temperature. In a large mixing bowl add eggs, sugar, cocoa, chile puree, salt, and vanilla. Using an electric hand mixer on medium, mix well. (Do not whip.) Add chocolate mixture and blend to combine. Fold in flour and nuts. Lightly grease and flour a 17-x13-inch jelly roll pan. Transfer batter into pan and bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes about 24 to 36 large brownies OR about 100 forkfuls as you pass through the kitchen.
A chipotle (or chilpotle) comes from the Nahuatl word “chilpoctli” meaning “smoked chili.” It is a smoked-dried jalapeno. Chipotles in adobo sauce means that the smoked jalapeno is then cooked in a tomato style sauce. The latter can be found canned and in most grocery stores in the ethnic food section.
Find this and other CCKC favorite recipes in our cookbook –
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com
and in our retail store – “The Kitchen Shop.”™