Mexican Rhubarb Chocolate Chunk Brownies

Name: Mexican Rhubarb Chocolate Chunk Brownies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 57 grams bittersweet chocolate; 1 Tbsp New Mexico chile powder (not chili powder); 1 teaspoon dark rum; 2 larges eggs, room temperature; 177 milliliters all-purpose flour; 355 milliliters granulated sugar; 2 Tbsps granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons kosher salt; 237 milliliters rhubarb, strings removed, cut in 1/2-inch slices; 57 grams semisweet chocolate chips; 118 milliliters unsalted butter (1 stick), room temperature; 57 grams unsweetened chocolate; 1 teaspoon vanilla extract; 59 milliliters chopped walnuts; 59 milliliters water

Mexican Rhubarb Chocolate Chunk Brownies requires around 1 hour and 10 minutes from start to finish. This recipe makes 12 servings with 312 calories, 4g of protein, and 16g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, semisweet chocolate chips, rhubarb, and a few other things to make it today. It is perfect for Mother's Day. It is a cheap recipe for fans of American food.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes.

Ingredients you will need

Compote

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.

Ingredients you will need

Compote

Rhubarb

Equipment you will use

Blender

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.

Ingredients you will need

Unsweetened Baking Chocolate

Baking Powder

Chili Powder

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Double Boiler

Microwave

Bowl

In a stand mixer, cream butter and sugar on medium speed.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Add the eggs, 1 at a time, combining well.

Ingredients you will need

Egg

Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter.

Ingredients you will need

Chocolate

Rhubarb

Vanilla

Rum

Mix until combined.

Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment.

Ingredients you will need

Semisweet Chocolate