Ancho Brownie Sundae

2.0 – 1 reviews •

Ingredients

1 stick unsalted butter, plus more for the pan
12 ounces bittersweet chocolate, chopped (or 2 cups bittersweet chocolate chips)
1 cup packed dark brown sugar
1/2 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon finely grated orange zest
Pinch of ground cloves
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
2 tablespoons light corn syrup
Pinch of salt
4 ounces bittersweet chocolate, chopped (or about 1/2 heaping cup bittersweet chocolate chips)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon cayenne pepper
Dulce de leche or vanilla ice cream, for serving

Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, chile powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly.
Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly.
Cut the brownies into wedges. Top with ice cream and the chocolate sauce.

Lauren Martin

Made this for a mexican theme dinner with our cooking group. Would not make again.