Rebecca Rather's ancho brownies from Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes (page 245) by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Homemade vanilla ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecans for pine nuts.

  • TrishaCP on January 08, 2017

    This recipe has a rather daunting amount of chocolate, eggs, and butter. So it obviously tastes delicious! The ancho is the perfect amount to add some intrigue but it isn't spicy at all. We halved this and kept the baking time to 20 minutes. I swapped out half the semisweet chocolate for bittersweet, and used less sugar than called for, and I was happy with that decision. I also used pecans. Finally, I would also note that these are cakey, rather than fudgey, brownies.

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Reviews about this recipe

  • Serious Eats

    These dense, chocolaty brownies have just enough ancho chile powder to give them an undercurrent of heat, something that pairs beautifully with a scoop of cool vanilla ice cream.

    Full review
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