Ancho Chili Brownies (Kopie)

*****Once in a great while my sweet tooth decides to flare up and usually that craving leans towards chocolate, gooey and decadent. My kids love brownies and could easily eat them by the truckload so I decided to kick it up a notch and add a little spice into our lives with some ancho chile. Served with a side of whipped cream dotted with cinnamon, this will satisfy your sweet tooth...and then some.

Ancho Chili Brownies
Adapted and tweaked from Williams-Sonoma.com

8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
3 oz. unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup cake flour, sifted
1-1/4 teaspoons ancho chile powder (more or less as desired)
3/4 cup bittersweet chocolate chips

Directions:
Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glassIn a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour and ancho chile powder over the mixture and stir until just blended. Stir in the chips.


Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.
Makes 9 large brownies.

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