NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"Life is a roller-coaster. Try to eat a light lunch." ~ David Schmaltz
RECIPE OF THE WEEK
Last week I felt like cooking Mexican and was trying to figure out what to make for dessert. I found a recipe for Chipotle brownies but I'm not crazy about the smoky taste of Chipotle chile peppers so I made some changes and used it as inspiration for these Kickin' Hot Brownies made with Ancho chile powder. I don't consider them really spicy, but they have a wonderful depth of flavor and a little kick in the finish. My husband took some to work and was told they should be called 'Better than Sex Brownies'!
- 3/4 cup butter
- 1 cup semi sweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon Ancho chile powder
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon ground cloves
- 1 cup flour
- Powdered confectioner's sugar for garnish
Melt butter and chocolate in microwave on high a few seconds at a time, being careful not to overheat. Stir smooth and set aside.
Beat eggs until they start to thicken, add sugars and beat until light and fluffy. Stir in vanilla and chocolate mixture.
Lightly toast spices in a skillet over low heat for about 1-2 minutes to intensify flavor. Add to flour and whisk to blend. Add dry ingredients to liquid mixture, stirring until blended.
Pour mixture into greased and floured 9" pan. Bake at 350 degrees just until set, about 25-30 minutes. Dust with powdered sugar.