Elizabeth Karmel's Ancho Chile Cherry Brownies

By Dr_Mom

Ingredients

• 1 stick unsalted butter, plus more for greasing pan
• 1/2 lb bittersweet chocolate
• 2 large eggs
• 1 2/3 c. sugar
• 2 tsp vanilla
• 1/2 tsp sea salt
• 1 c. flour
• 2/3 c. coarsly chopped toasted walnuts
• 3/4 dried cherries
• 2 dried ancho chiles, roughly chopped in a spice grinder

Details

Servings 12
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350 F, grease an 8x8 or 9x9 inch pan
1) Melt butter & 6 oz of the chocolate on top of a double boiler or in a metal bowl set over simmering water
2) Beat the eggs, sugar, vanilla and salt until combined. Add the melted butter and chocolate and mix until incorporated. Add flour a little at a time until fully incorporated. Mix in nuts and the other two oz. of chocolate which has been chopped into pieces, cherries and the chopped chiles. Stir until just mixed.
3) Bake for 40 minutes or until the brownies are pulling away from the side of the pan (the center will not be completely set but should not be runny).
4) Cool brownies for several hours before serving