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Associate.com - Share Your Recipe!

Recipe Name: Ancho Chile Chocolate Brownie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Unsweetened Chocolate
1/2 Cup(s) Semisweet chocolate
1 Cup(s) Butter
1/2 Cup(s) Sugar
1 Cup(s) Brown sugar
4 Eggs, beaten
2 Teaspoon(s) Vanilla
1 1/2 Cup(s) Flour
1 Pinches salt
1/2 Teaspoon(s) Baking Powder
1 Cup(s) Pecans
4 Tablespoon(s) Ancho chile powder
Cajeta sauce, recipe follows
Sifted cocoa powder
1 Quart(s) Goats milk, cows milk or a
mixture of both
1 Tablespoon(s) Light corn syrup
1 Cinnamon stick
1/4 Teaspoon(s) Baking soda
1 Tablespoon(s) Cream sherry, rum or brandy
Fat, 34 Other Carbohydrates
Directions:
Preheat oven to 375 degrees. Melt chocolate and butter in double
boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate
mixture in a mixing bowl and fold in flour, salt and baking powder.
Add pecans and chile powder. Pour mixture into a deep 9 by13 greased
pan and bake in oven for 1 hour or until toothpick inserted in center
comes out clean. Cut into 3 inch squares. Serve with Cajeta Sauce,
cinnamon ice cream, and sifted cocoa powder. CAJETA SAUCE: Stir
together the milk, sugar, corn syrup, and cinnamon stick in medium
size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking
soda in 1 tablespoon water, remove the milk from the heat, and stir in
the soda mixture, having a spoon ready to stir the mixture down if it
bubbles up. Cook, stirring frequently, over medium heat, until the
mixture thickens into a pale-gold syrup, about 25 minutes. At this
point, begin stirring very frequently as the mixture thickens into a
caramel-brown syrup that's the consistency of maple syrup, about 10
minutes more. Strain the cajeta sauce through a fine mesh strainer set
over a large measuring cup. Let cool for a few minutes, then stir in
the sherry, rum or brandy (plus a little water, if necessary, to bring
it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce
should have the consistency of thin corn syrup. Converted by
MC_Buster. Per serving: 5875 Calories (kcal); 339g Total Fat; (49%
calories from fat); 63g Protein; 708g Carbohydrate; 1245mg
Cholesterol; 2898mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4
Lean Meat; 0 Vegetable; 0 Fruit; Recipe by: COOKING LIVE PRIMETIME
SHOW #CP0013 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6167
Calories From Fat: 2953
Total Fat: 343.2g
Cholesterol: 1232.1mg
Sodium: 1265.9mg
Potassium: 1837.6mg
Carbohydrates: 767g
Fiber: 31.4g
Sugar: 537.1g
Protein: 68.7g


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