I think that the world would be a better place if we only ate more chocolate. You laugh, but I’ve got science on my side. Chocolate contains things with long names that do things to our brains that make us happy. Hope that wasn’t too technical? And yes, I could go into more detail but I’ve got a chile business to run, so just trust me, okay?
And everyone knows that chiles are good for you (natch) so if you combine the two, then you basically have world peace on a plate. I’d best get a tux and my acceptance speech ready for my Nobel Peace Prize. I’m so excited.
Now, chocolate and chile isn’t a new combination. Montezuma drank his hot chocolate with chile in it and mole is a splendid concoction of yumminess featuring – yep, you guessed it – chile and chocolate. So it only made sense to bring these two star-crossed lovers together in a chocolate brownie.
It’s got habanero for heat, chipotle for smokiness and our Chimayo blend because I never can leave well enough alone.
Makes 1-8×8” pan
4 oz (½ cup) unsalted butter + extra to grease the pan
2 oz. dark chocolate
1 cup granulated sugar
2 eggs, beaten
1 tsp vanilla
1/8 – ¼ tsp Chile Habanero powder (depending how hot you like it)
½ tsp Chile Chipotle powder
¾ cup sifted flour
½ cup walnuts or pecans, toasted (optional)
Preheat the oven to 350°
Grease an 8×8” pan.
Place the butter and chocolate in a bowl and set over a pan of simmering water to melt. Remove and stir in the sugar – it will look like grainy chocolate sand, but don’t worry. Slowly mix in the eggs. Then add the vanilla and the three chile powders. Gently fold in the flour and finally the nuts.
Spread into the prepared pan. Place in the oven and check after 15 minutes, turning the pan if need be. The brownies are done, when they start to pull away from the pan slightly and a metal skewer inserted in the center of the pan is hot to the touch. Total cooking time should be about 20 minutes. Remove and place on a cooling rack. Slice and serve.