Whole Wheat Ancho Chili Brownies will add some spice to your life! Intensely chocolatey, they also pack a little heat with a touch of smokiness for a seriously delicious combination!
I. Am. Hooked!
….Hooked on adding a touch of ancho chili powder to brownies after giving it a try in this variation of a recipe I’ve been making for years!
The inspiration behind this recipe:
If you’re reading From A Chef’s Kitchen for the first time, you won’t find many dessert recipes here. It’s just my husband and me so a pan full of something decadent is not something we need to be indulging in.
So, whenever I post a dessert recipe, it’s easy and I feel it’s a winner. These Whole Grain Ancho Chili Brownies are that and are worth the dessert indulgence! They’re so easy, they practically mix up in one bowl!
What is ancho chili powder?
Whereas “chili powder” is generally a blend of dried and ground chiles, ancho chili powder is made only from dried Poblano peppers. Poblano peppers are used in authentic Mexican and Southwestern cooking and have a deep, rich, smoky flavor with mild to medium heat. Because of those qualities, ancho chili powder is the perfect addition to brownies!
How to make Whole Wheat Ancho Chili Brownies:
- First, you’ll need to melt the butter and brown sugar together. This can be done in a double boiler or slowly and carefully over low heat in a saucepan. I don’t use any fancy equipment. I place the butter and brown sugar in a stainless steel bowl, set it over a pot that I filled to approximately ¾ of the way with water, bring the water to a boil, then let it slowly melt until I can easily whisk it together.
- After the sugar has melted, immediately whisk in the cocoa powder and ancho chili powder so they have a chance to dissolve. This also allows the ancho chili powder an opportunity to “bloom.”
- Stir in the rest of the ingredients and bake.
These are so, so easy and are the perfect “adult” brownie! Enjoy!
For more great dessert recipes, be sure to try my:
- How to Speed Bake an Apple Pie (or Any Fruit Pie) – Pie in Half the Time
- Easy Raspberry Coffee Cake
- Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream
- Blueberry Crumble Bars
- Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
- Healthier Date Bars
Helpful tools and equipment (Affiliate Links):
- Cooking spray
- 2 sticks unsalted butter (8 ounces)
- 2 cups light brown sugar, firmly packed
- ¾ cup Dutch-process cocoa
- 1 tablespoon ancho chili powder
- 1 ½ cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ 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 ¾ 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 over bake. The brownies should appear set around the edge and in the center. Cool to room temperature before cutting.
Amount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 271mgCarbohydrates: 47gFiber: 3gSugar: 32gProtein: 6g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.