Brownies Are So Hot Right Now

10 02 2009

I know that the combination of chocolate and chili is old news.  (Hey, they were doing it in Mexico before the Europeans came along and insisted it be sweetened.)  But that doesn’t stop these from being some of the most seductive brownies I’ve ever made.  It was Super Bowl Sunday and I needed something Mexican to bring to the party we were attending.  Nick was busy stewing beef and making corn tortillas (!!!), and I perused the cupboards, looking for some inspiration.  I had quite a bit of chocolate, and four kinds of chili powder, and chocolate-chili brownies were starting to sound pretty good.

With a little help from Dorie Greenspan, Mark Bittman, and David Lebovitz, I figured out the basic proportions I wanted to use and went from there.  For the chili powder, I used half guajillo and half chile de arbol, which I thought would give a nice, mellow heat with distinctive chili flavor.  Once the brownies were baked and cooled, it was time for the taste test.  (You don’t think I’d serve something I hadn’t tasted, do you?)  The first bite was soft and deliciously chocolaty.  I was worried that I hadn’t put in enough chili powder, but then the spice stole up from behind a grain of salt, and I knew I had hit just the right balance.

In other chocolate-related news, I have finally found an artisan chocolate producer in France!  I’m talking small operation, with lots of single origin chocolate bars to choose from.

Single-origin chocolate bars, produced in Le Mans, France

Chocolaterie Béline is located in Le Mans, in the Loire Valley.  I found their stand at a salon a few months ago, and was excited about the high cacao percentages and single-origin bars.  Luckily, I was not disappointed.  The chocolate is smooth, with deep, nuanced chocolate flavor.  I hope to see them at a future salon, but in the meantime, I can order bars online when I run out.

Don’t worry, I haven’t forgotten about the brownie recipe!  Click through and do try this one at home.

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