Recipe courtesy of Jeffrey Beeson

Ancho Chile Chocolate Brownie

  • Total: 1 hr 35 min
  • Prep: 35 min
  • Cook: 1 hr
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1/2 cup unsweetened chocolate

1/2 cup semisweet chocolate

1 cup butter

1/2 cup sugar

1 cup brown sugar

4 eggs, beaten

2 teaspoons vanilla

1 1/2 cups flour

Pinch salt

1/2 teaspoon baking powder

1 cup pecans

4 tablespoons ancho chile powder

Cajeta Sauce, recipe follows

Sifted cocoa powder

Cajeta Sauce:

1 quart goats milk, cows milk or a mixture of both

1 cup sugar

1 tablespoon light corn syrup

1 small cinnamon stick

1/4 teaspoon baking soda

1 tablespoon cream sherry, rum or brandy


  1. 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 by 13 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:

  1. 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.

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