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Recipe Name: Ancho Chile Chocolate Brownie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Unsweetened Chocolate
1/2 Cup(s) Semisweet chocolate
1 Cup(s) Butter
1/2 Cup(s) Sugar
1 Cup(s) Brown sugar
4 Eggs, beaten
2 Teaspoon(s) Vanilla
1 1/2 Cup(s) Flour
1 Pinches salt
1/2 Teaspoon(s) Baking Powder
1 Cup(s) Pecans
4 Tablespoon(s) Ancho chile powder
Cajeta sauce, recipe follows
Sifted cocoa powder
1 Quart(s) Goats milk, cows milk or a
mixture of both
1 Tablespoon(s) Light corn syrup
1 Cinnamon stick
1/4 Teaspoon(s) Baking soda
1 Tablespoon(s) Cream sherry, rum or brandy
Fat, 34 Other Carbohydrates
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 by13 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: 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. Converted by
MC_Buster. Per serving: 5875 Calories (kcal); 339g Total Fat; (49%
calories from fat); 63g Protein; 708g Carbohydrate; 1245mg
Cholesterol; 2898mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4
Lean Meat; 0 Vegetable; 0 Fruit; Recipe by: COOKING LIVE PRIMETIME
SHOW #CP0013 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 6167
Calories From Fat: 2953
Total Fat: 343.2g
Cholesterol: 1232.1mg
Sodium: 1265.9mg
Potassium: 1837.6mg
Carbohydrates: 767g
Fiber: 31.4g
Sugar: 537.1g
Protein: 68.7g

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