Mexican Brownies with Apricot-Ancho Filling and Dark Chocolate Ganache

Name: Mexican Brownies with Apricot-Ancho Filling and Dark Chocolate Ganache
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: American
Ingredients: 2 teaspoons ancho chile powder; 355 milliliters cut-up dried apricots; 118 milliliters chopped bittersweet baking chocolate; 1 box Betty Supreme dark chocolate brownie mix; 0 teaspoons ground cinnamon; 1 teaspoon ground cinnamon; 2 Tbsps sugar; 177 milliliters water; 16 servings Water, vegetable oil and eggs called for on brownie mix box; 118 milliliters whipping cream

The recipe Mexican Brownies with Apricot-Ancho Filling and Dark Chocolate Ganache could satisfy your American craving in roughly 1 hour and 35 minutes. This recipe serves 16. One serving contains 201 calories, 2g of protein, and 9g of fat. If you have ground cinnamon, water, whipping cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

In 2-quart saucepan, heat Apricot Filling ingredients to boiling, stirring constantly; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Cool slightly. In food processor bowl with metal blade, place mixture. Cover; process until smooth. Set aside.

Ingredients you will need

Apricot

Equipment you will use

Food Processor

Sauce Pan

Bowl

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 16 regular-size muffin cups.

Equipment you will use

Muffin Liners

In medium bowl, stir Brownie ingredients until well blended. Spoon about 2 tablespoons brownie batter into each muffin cup. Drop 1 tablespoon filling over brownie batter in each cup. Top each with additional 2 to 3 tablespoons batter.

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Bowl

Bake 20 to 24 minutes or until tops are dry; cool 10 minutes.

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Oven

Remove from pan; cool completely, about 30 minutes.

Equipment you will use

Frying Pan