Rick Bayless’s Chocoholic Ancho Chile Brownies: A Spicy Chocolate Obsession
My current culinary fascination revolves entirely around brownies, particularly those with a delightful, unexpected kick. While my official excuse for baking batch after batch is to “test more chili-infused brownie variations,” the honest truth is simply that I adore eating them. To add a layer of purpose to my indulgence, I embarked on a journey to perfect Rick Bayless’s acclaimed Chocoholic Chile Brownies. As far as chile-enhanced brownies go, these stand out as truly exceptional. They offer a depth of flavor that chocolate lovers, especially those with a penchant for a hint of spice, will find utterly irresistible. This recipe masterfully combines the intense richness of multiple chocolates with the nuanced warmth of ancho chiles, creating a dessert that is both familiar and exciting.
Unveiling the Key Ingredients: What Makes These Ancho Chile Brownies Special?
Rick Bayless’s Chocoholic Chile Brownies share a delightful lineage with classic recipes like Cook’s Illustrated’s Chewy Fudgy Triple Chocolate Brownies. The ‘chocoholic’ designation is well-earned, as these brownies are crafted with a trio of chocolate forms: unsweetened chocolate, semisweet chocolate, and unsweetened natural cocoa powder. This combination ensures a profoundly rich and complex chocolate flavor that forms the perfect foundation for the other elements. What sets Bayless’s version apart, however, is the thoughtful inclusion of brown sugar, which adds a subtle caramel note and enhances the fudgy texture, distinguishing it from recipes relying solely on white granulated sugar.
The true star of the show, delivering that unique “chile brownie” experience, is the chili powder. The original recipe calls for 2 tablespoons of pasilla negro chile powder. While pasilla negro offers a rich, fruity, and mildly spicy profile, it can sometimes be challenging to locate in standard grocery stores. In my quest to recreate these delectable brownies in Chicago, I found ancho chile powder to be an excellent and readily available substitute. Ancho chiles, which are dried poblano peppers, bring a wonderfully smoky, earthy, and fruity flavor with a very mild heat that complements chocolate beautifully without overpowering it. This substitution maintains the spirit of the recipe while making it more accessible to home bakers.
Beyond the chili, these brownies are generously studded with a full cup of semisweet chocolate chips, added at the very end. These chips contribute pockets of melted chocolate goodness throughout the brownie, ensuring every bite is a textural and flavor adventure. The meticulous selection and combination of these ingredients are what elevate these from mere brownies to an unforgettable gourmet dessert experience.
Baking Perfection: My Take on Rick Bayless’s Chocoholic Chile Brownies
Rick Bayless is renowned for his expertise in Mexican cuisine, and his Chocoholic Chile Brownies recipe is a testament to his innovative approach to flavor. Below, I’ve outlined my adapted version of his recipe, incorporating a few helpful notes and precise ingredient weights for those who prefer baking with a kitchen scale. Precision in baking, especially with brownies, can make a significant difference in the final texture and richness.
In my oven, these brownies typically require about 37 minutes to reach that sweet spot of doneness. A key indicator is when a toothpick inserted into the center comes out clean, or when an internal thermometer reads just barely 212 degrees F. This internal temperature signals they are perfectly baked, ensuring a fudgy interior without being raw or cakey. However, the true secret to their outstanding texture and flavor development lies in the cooling process. After removing them from the oven, I allow them a full two hours to cool completely on a wire rack at room temperature. This gradual cooling allows the internal structure to set properly and the flavors to meld. But for an absolutely unparalleled fudgy consistency and intensified chocolate-chile harmony, a subsequent 24-hour chill period in the refrigerator is highly recommended. While they are delicious served immediately after cooling, the extended refrigeration transforms them, making them denser, chewier, and even more flavorful the next day. This patient approach is what truly elevates these ancho chile brownies from good to extraordinary.
Whether you’re new to baking with chiles or a seasoned enthusiast, this recipe offers a rewarding experience. The subtle heat and fruity notes of the ancho chile beautifully complement the intense chocolate, creating a dessert that is both sophisticated and deeply comforting. Don’t be shy about experimenting with the chili powder—start with the recommended amount and adjust to your preferred spice level in future batches. The result is a brownie that satisfies every chocolate craving, with a memorable twist.
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Recipe for Chocoholic Ancho Chile Brownies
Chocoholic Chile Brownies
Anna
Pin Recipe
Ingredients
- 1 stick 4 oz unsalted butter, cut into small pieces
- 5 ounces semisweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- 1 cup unbleached all-purpose flour**
- 3 tablespoon unsweetened natural cocoa powder
- 1 tablespoon ancho chili powder may use more if desired
- ½ teaspoon salt
- 3 large eggs
- ½ cup lightly packed brown sugar 3.5 oz
- ¾ cup sugar 5.25 oz
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8-inch square metal baking pan by lining it with nonstick foil, ensuring the foil extends over the sides for easy lifting. This prevents sticking and makes removal a breeze.
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In a heatproof bowl, positioned over a pot of gently simmering water (or in the top of a double boiler), combine the unsalted butter, chopped semisweet chocolate, and chopped unsweetened chocolate. Stir occasionally until the mixture is completely smooth and glossy. Once melted, remove the chocolate mixture from the heat and set it aside to cool slightly while you prepare the other ingredients.
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While the chocolate mixture is cooling, whisk together the dry ingredients in a separate medium bowl: the unbleached all-purpose flour, unsweetened natural cocoa powder, salt, and ancho chili powder. Ensure these are thoroughly combined to distribute the chile flavor evenly throughout the brownies.
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In a large mixing bowl, whisk together the large eggs, lightly packed brown sugar, granulated sugar, and vanilla extract until the mixture is well combined and slightly lightened in color. This aerates the eggs and dissolves the sugars, contributing to the brownies’ characteristic fudgy texture.
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Using a rubber spatula, gently fold the cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix at this stage. Next, gradually fold in the flour mixture, mixing only until no streaks of dry ingredients remain. Overmixing can lead to tough brownies. Finally, stir in the semisweet chocolate chips, ensuring they are evenly distributed.
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Pour the brownie batter into your prepared 8-inch square pan. Use the rubber spatula to spread the mixture evenly into all corners of the pan, ensuring a consistent thickness for even baking.
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Bake on the center rack of your preheated oven for approximately 35-37 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, or when an internal thermometer registers just barely 212 degrees F (100 degrees Celsius). They should not be completely liquid, but a little moistness is key for fudginess. Cool the brownies completely in the pan on a wire rack for at least 2 hours. For an even more intense fudgy texture and developed flavor, consider chilling the brownies in the refrigerator for 24 hours before serving. To serve, lift the cooled brownies from the pan using the foil overhang, transfer them to a cutting board, and cut them into 16 squares.
Notes
Ancho chili powder typically provides a mild, fruity, and smoky flavor rather than intense heat. If you desire a spicier brownie, you can easily customize the heat level. Consider adding an additional teaspoon of ancho chili powder, or for a more noticeable kick, incorporate a pinch of cayenne pepper or a small amount of red pepper flakes directly into the batter along with the other dry ingredients. Start with a quarter teaspoon of cayenne and adjust to taste in future batches.
The Allure of Chili and Chocolate: A Perfect Pairing
The combination of chili and chocolate might seem unusual to some, but it’s a flavor pairing deeply rooted in history, tracing back to ancient Mesoamerican cultures. The Aztecs, for example, famously enjoyed a bitter chocolate beverage spiced with chilies. This historical connection highlights the natural synergy between the rich, sometimes slightly bitter notes of chocolate and the warm, fruity, or earthy undertones of various chiles. In brownies, this pairing elevates a classic comfort food into an exciting gourmet experience. The chile doesn’t just add heat; it awakens the palate, allowing the complexities of the chocolate to shine through in new and unexpected ways. Ancho chiles, with their mild heat and distinct smoky-fruity profile, are particularly well-suited for this, as they enhance the chocolate without overpowering it, creating a harmonious balance that is truly “chocoholic” at heart.
Tips for Achieving the Ultimate Fudgy Texture
Achieving that coveted fudgy texture in brownies is an art, and several factors contribute to it. Firstly, the ratio of fat to flour is crucial; more fat (butter and chocolate) and less flour tend to result in fudgier brownies. Secondly, precise baking time is paramount. Overbaking is the enemy of fudgy brownies, often leading to a dry, cake-like consistency. Monitoring with a toothpick for moist crumbs rather than a completely clean stick, or using an internal thermometer, can prevent this. As mentioned in the recipe, baking until the internal temperature just reaches 212°F (100°C) is ideal. Lastly, the cooling and chilling process, often overlooked, is a game-changer. Allowing brownies to cool slowly at room temperature, and especially giving them a 24-hour chill in the refrigerator, allows the starches to fully set and the fats to firm up, resulting in an incredibly dense, chewy, and intensely flavorful brownie. This patience truly pays off, transforming a good brownie into a truly exceptional one.
Customizing Your Chile Brownies: Beyond Ancho
While ancho chili powder is a fantastic choice for these chocoholic chile brownies, offering a balanced smoky and fruity note with mild heat, the world of chiles is vast and full of possibilities for customization. If you were able to source pasilla negro, as originally suggested by Rick Bayless, you would find a slightly different but equally delightful depth of flavor, often described as raisin-like with a moderate heat. For those who crave more heat, a small pinch of cayenne pepper can be added to the dry ingredients; start with ¼ teaspoon and adjust to your preference. If you enjoy a brighter, zestier heat, a tiny amount of chipotle powder (smoked jalapeño) could add another layer of complexity. Remember, when experimenting with spicier chiles, a little goes a long way. Always taste your ingredients and adjust gradually to find your perfect balance of sweet, chocolatey, and spicy. These brownies are a canvas for flavor exploration, inviting you to make them uniquely yours.
Storing and Serving Your Chocoholic Chile Brownies
Once you’ve successfully baked your batch of Rick Bayless’s Chocoholic Chile Brownies and allowed them to cool, proper storage will ensure they remain delicious. For optimal fudginess and flavor, especially after the recommended 24-hour chill, store the cut brownies in an airtight container in the refrigerator for up to a week. If you prefer them at room temperature, they can be kept in an airtight container for 3-4 days, though their texture will be slightly softer. For longer storage, brownies freeze exceptionally well. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave for a few seconds for a freshly baked feel. These rich, spicy chocolate treats are wonderful on their own, but they also pair beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a sprinkle of flaky sea salt to further enhance their complex flavors. Enjoy every decadent, spicy bite!