Chili peppers and cinnamon saturate these brownies with Mexican flavor, because the combination of spiciness and chocolate is the main feature of the Mexican the kitchen. Guy Fieri Chocolate Brownie Brownies do not seem overly sharp, only slightly warming and aromatic, shading the bright and sweet taste of mashed potatoes from rhubarb. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Amount: 12 cakes per recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For rhubarb puree:
- 1 tbsp. sliced 1 cm. rhubarb (veins removed)
- 1/4 Art. water
- 2 tbsp. l granulated sugar
For brownie:
- 55 gr. dark chocolate
- 55 gr. dark chocolate
- 55 gr. semisweet chocolate chips
- 1 tsp vanilla extract
- 1 tbsp. l New Mexico Chilean pepper powder (not powder Chile)
- 1 tsp dark rum
- 3/4 Art. premium wheat flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp coarse salt
- 1.5 tbsp. granulated sugar
- 1/2 tbsp. (110 gr.) Unsalted butter temperature
- 2 eggs of category CO at room temperature
- 1/4 Art. chopped walnuts
- Form lubrication spray shortening
Recipes with similar ingredients: rhubarb, dark chocolate, chocolate bitter, chocolate chips (granules), walnuts, rum, flour premium, chili peppers, cinnamon, eggs, vanilla extract, dough biscuit
Recipe preparation:
- For rhubarb puree: in a small saucepan on medium bring rhubarb, water, and sugar to a boil. When sugar dissolve, reduce heat and simmer at low boil, until rhubarb will not become soft, about 10 minutes. Remove from heat and lightly. cool. If necessary, mashed in a blender until smooth. Rhubarb should turn into a uniform sweet sauce.
- Make brownie dough: in a medium-sized bowl mix flour, baking powder, chili powder, cinnamon and salt. In clean melt the dark and bitter glass bowl of the microwave chocolate by setting the oven power to 50%. This can be done on water bath. In a bowl of a stationary mixer at medium speed whip the butter with sugar until creamy. Mix well, introduce one egg at a time. Add vanilla extract and rum. Add rhubarb to the chocolate mixture, then add it all to the oil. Mix well. Add the flour mixture and mix. Use a silicone spatula to collect sticky dough from the edges bowls and gently insert semisweet chocolate chips and walnuts nuts. Do not mix for too long.
- Preheat the oven to 180 ° C. Sprinkle with shortening (culinary fat) a clean glass baking dish measuring 20x20x5 cm. Cover the bottom with parchment paper, then sprinkle it. Pour out dough into prepared mold and smooth the surface. Bake until the toothpick inserted in the center comes out clean, about 35-40 minutes Remove from the oven and let cool. Chop squares and serve.
