Fabulous Mexican Brownies

Fabulous Mexican Brownies

Fabulous Mexican Brownies

Ingredients

  • For the ancho and fig puree:
  • 1 large dry ancho chile (1/2-oz)
  • 6 oz dry black mission figs, stems removed (about 15 large)
  • 1/3 cup light brown sugar, packed
  • ¼ tsp salt
  • Scant cup (3/4 cup + 2 tbsp) water
  • 1 tbsp pure vanilla extract
  • For the brownies:
  • 1 cup all-purpose flour
  • 2 ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 8 oz (2 sticks) unsalted butter
  • 8 oz bittersweet chocolate, chopped
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • For the Ganache
  • 4 oz bittersweet chocolate, finely chopped
  • 20 g unsalted butter, at room temperature
  • ½ cup whipping cream
  • 2 tsp corn syrup
  • 1/2 broken cinnamon stick

Instructions

  • For the ancho and fig puree:
  • 1 large dry ancho chile (1/2-oz)
  • 6 oz dry black mission figs, stems removed (about 15 large)
  • 1/3 cup light brown sugar, packed
  • ¼ tsp salt
  • Scant cup (3/4 cup + 2 tbsp) water
  • 1 tbsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2 ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 8 oz (2 sticks) unsalted butter
  • 8 oz bittersweet chocolate, chopped
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • Ganache
  • Heat the cream with about 4-inch long broken cinnamon stick to a boiling point and steeping it, covered, for 20 minutes. Discard the cinnamon stick and reheat the cream to a boiling point again before pouring over the chocolate.
  • After the ganache is smooth, gradually stir in 2 tsp of dark rum.

Notes

Makes a 9-inch square brownie slab, serves about 8 to 12 (depends on how you slice it)

http://prettypinkapron.com/fabulous-mexican-brownies/

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