Whole Wheat Ancho Chili Brownies
From a Chef's Kitchen
Whole Wheat Ancho Chili Brownies are intensely chocolatey but also pack a little heat with a touch of smokiness!
- cooking spray
- 2 sticks unsalted butter (8 ounces)
- 2 cups light brown sugar (firmly packed)
- 0.75 cup Dutch-process cocoa
- 1 tablespoon Simply Organic Ancho Chili Powder
- 1.5 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 eggs
- 1 tablespoon vanilla extract
- 0.5 teaspoon orange zest
- 1 bag (12-ounce) semisweet chocolate chips
- Preheat oven to 350 degrees. Spray a 13 x 9-inch cake pan (preferably nonstick) with cooking spray.
- Combine butter and light brown sugar in a large stainless steel bowl. Fill a large shallow pot approximately 3/4 of the way. Set the bowl over the pot and bring the water to a boil.
- When the butter begins to melt, whisk the sugar and butter together until hot and the sugar is dissolved. Remove it from the heat and immediately add the cocoa and ancho chili powder. Set aside to cool approximately 15 minutes.
- Meanwhile, combine whole wheat flour, salt and baking soda in a separate bowl.
- When the butter and sugar mixture has cooled, whisk in the eggs, vanilla extract and orange zest until combined.
- Add the flour mixture and chocolate chips and stir until combined. Pour into prepared pan.
- Bake 30 minutes. Do not overbake. The brownies should appear set around the edge and in the center. Cool to room temperature before cutting.