For the people that have not tried the combination of spice and chocolate, this recipe is for you. No, this is not your average brownie, but it’s probably not what you’re thinking either. The spice from Mendocino Spices Ground Ancho does not hit you every bite, it starts to linger in the back of your throat after a few bites. The richness of the chocolate is complimented while the flavors of the coffee and ancho come through nicely.
– 2 sticks (1 cup ) salted butter
– 2 cups semi-sweet chocolate chips
– 1 1/2 cups granulated sugar
– 1 tbsp vanilla extract
– 2 tsp instant coffee granules
– 4 tsp Mendocino Spices ground chile ancho
– 4 large eggs, room temperature
– 1/2 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp salt
Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper and spray edges with baking spray.
Use a double broiler on the lowest heat to melt the butter and semi-sweet chocolate chips. Stir occasionally until silky.
Transfer melted chocolate to a mixing bowl and add sugar, vanilla, instant coffee granules, ground ancho, and salt. Stir until combined.
In a medium bowl vigorously whisk the eggs until bubbly on top. Proceed to pour eggs into chocolate mixture and stir until well combined.
Add flour, cocoa powder, and baking powder until mixed.
Evenly spread the batter into the prepared baking pan and bake for 28 – 30 minutes or until a toothpick comes out clean. Let cool, serve, and enjoy!