Categories: cookie bars-bownies
Ingredients
- 1 1/4 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 4 tsp. ground ancho chile powder
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly grated ginger
- 9 oz. quality dark chocolate (60-72% cacao), coarsely chopped
- 1 cup unsalted butter, cut into 1-inch pieces
- 1 1/4 cups granulated sugar
- 12 cup packed light brown sugar
- 5 eggs, room temperature
Directions
- Preheat oven to 350 degrees. Butter sides and bottom of a 3-quart baking pan.
- In a medium bowl, whisk together flour, cocoa powder, chile powder, cinnamon, salt and grated ginger; set aside.
- Place chocolate and butter in a large heatproof bowl. Set over a pan of barely simmering water ( bottom of bowl should not touch water). heat and stir occasionally until chocolate and butter are melted and combined. Remove from heat, keeping bowl over water. Add sugars, whisk until completely combined. Remove bowl from water. Let cool to room temperature.
- Add 3 eggs to chocolate mixture; whisk until just combined. Add remaining eggs; whisk until combined.
- Sprinkle flour mixture over chocolate mixture. using a spatula ( not a whisk), fold until just a trace amount of flour mixture is visible.
- Pour mixture into prepared dish. Smooth top with spatula. Bake 30 minutes or until a toothpick inserted near center comes out with a few moist crumbs, rotate pan halfway through. Cool on wire rack. Sprinkle with additional cocoa powder and ancho chile powder, if desired.
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makes 48 brownies
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each brownie: 110 cal. 13g carbs.