Mexican Chocolate Rhubarb Brownies

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 cakes

Chili pepper and cinnamon imbue these brownies with a Mexican flavor, as the combination of heat and chocolate is a key feature of Mexican cuisine. Guy Fieri's chocolate walnut brownies aren't overly spicy, but rather slightly warming and aromatic, offsetting the bright, sweet flavor of the rhubarb puree.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the rhubarb puree:

1 cup rhubarb, cut into 1 cm pieces (remove veins)
1/4 cup water
2 tbsp. granulated sugar

For the brownies:

55 g dark chocolate
55 g of dark chocolate
55 g semi-sweet chocolate chips
1 tsp vanilla extract
1 tablespoon New Mexico chili powder (not chili powder)
1 teaspoon dark rum
3/4 cup premium wheat flour
1/2 tsp baking powder
1 teaspoon ground cinnamon
1/2 tsp coarse salt
1.5 cups granulated sugar
1/2 cup (110 g) unsalted butter, room temperature
2 category CO eggs at room temperature
1/4 cup chopped walnuts
Shortening spray for mold release

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For the rhubarb puree: In a small saucepan, bring the rhubarb, water, and sugar to a boil over medium heat. Once the sugar has dissolved, reduce the heat and simmer until the rhubarb is tender, about 10 minutes. Remove from heat and let cool slightly. If necessary, puree in a blender until smooth. The rhubarb should turn into a smooth, sweet sauce.
Prepare the brownie batter: In a medium bowl, combine the flour, baking powder, chili powder, cinnamon, and salt. In a clean glass microwave-safe bowl, melt the dark and bittersweet chocolate at 50% power. You can also use a double boiler.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until creamy. Beating well, add the eggs one at a time. Add the vanilla extract and rum. Stir the rhubarb into the chocolate mixture, then add everything to the butter. Mix well. Add the flour mixture and mix. Using a rubber spatula, scrape down the sides of the bowl and carefully fold in the semisweet chocolate chips and walnuts. Do not overmix.

Preheat oven to 180°C.

Spray a clean 8x8x2-inch glass baking dish with shortening. Line the bottom with parchment paper, then spray it as well. Pour the batter into the prepared pan and smooth the surface. Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Remove from the oven and let cool. Cut into squares and serve.

Categories:

recipe / Desserts / Cakes / Brownie / Mexican cuisine / Guy Fieri

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