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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 20 |
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Ingredients:
1 cup(s) (2 sticks) unsalted butter |
6 ounce(s) unsweetened chocolate |
2 cup(s) sugar |
4 eggs at room temperature |
1 1/2 teaspoon(s) vanilla extract |
3/4 cup(s) all-purpose flour |
1 1/4 teaspoon(s) ancho chile powder |
1/2 teaspoon(s) salt |
1 cup(s) chopped and toasted pecans (optional) |
1/4 cup(s) confectioners' sugar, sifted |
2 tablespoon(s) cocoa powder |
2 tablespoon(s) unsalted butter, melted |
1 tablespoon(s) coffee-flavored liqueur |
1/2 teaspoon(s) vanilla extract |
1/4 teaspoon(s) chipotle chile powder |
Directions:
1. Preheat the oven to 350 degrees. Butter a 13-by-9-by-2-inch baking pan.
2. Place the butter and chocolate in the top of a double boiler and heat over low heat, stirring occasionally until they have melted and are well combined. Lift the bowl carefully from the pan so no water droplets come into contact with the chocolate mixture; let cool for 5 minutes and transfer to a large bowl.
3. Stir in the sugar; add the eggs one at a time, beating well after each addition; stir in the vanilla extract.
4. In a medium bowl, whisk together the flour, ancho chile powder and salt; gradually add the dry ingredients to the chocolate mixture, beating well until fully combined. Add the pecans.
5. Pour the batter into the prepared pan and bake 30 to 35 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan. Cool brownies for 1 hour in the pan.
6. To make the glaze: In a medium bowl, combine the confectioners’ sugar, cocoa powder, butter, liqueur, vanilla and chile powder; blend until smooth. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the brownies. Cut them into 20 bars.
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