Generously spiced with cinnamon and cayenne, filled with ancho and fig puree, and glazed with cinnamon ganache, aren’t they truly the ultimate Mexican?
I’m craving the sun, heat, sandy beaches, and another Mexican vacation. Sadly, this vacation, although very much needed during the grey rainy Vancouver’s winter, will remain only a dream at least until next year… These super-fudgy brownies do have some healing, soothing power; could be an alternative to Prozac… Please, someone, take them away from me, must… stop… eating!
Makes a 9-inch square brownie slab, serves about 8 to 12 (depends on how you slice it)
For the ancho and fig puree:
- 1 large dry ancho chile (1/2-oz)
- 6 oz dry black mission figs, stems removed (about 15 large)
- 1/3 cup light brown sugar, packed
- ¼ tsp salt
- Scant cup (3/4 cup + 2 tbsp) water
- 1 tbsp pure vanilla extract
For the brownies:
- 1 cup all-purpose flour
- 2 ½ tsp cinnamon
- ½ tsp cayenne pepper
- ½ tsp salt
- 8 oz (2 sticks) unsalted butter
- 8 oz bittersweet chocolate, chopped
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
For the ganache:
Follow this recipe, but instead of wasabi infuse the cream with cinnamon by heating the cream with about 4-inch long broken cinnamon stick to a boiling point and steeping it, covered, for 20 minutes. Discard the cinnamon stick and reheat the cream to a boiling point again before pouring over the chocolate.
After the ganache is smooth, gradually stir in 2 tsp of dark rum.
Make the ancho-fig puree:
Place the chile on a small baking sheet and put it in the preheated oven for a minute or two, until it’s softened. Don’t let it stay in for too long, or it will become crisp and unusable. Remove the chile from the oven and remove the stem and seeds.
Place the chile, figs, brown sugar, salt, and 1 tbsp of the vanilla in a medium saucepan and add the water. Bring the mixture to a simmer over medium heat, and cook until the figs are very soft, and water is mostly absorbed/evaporated, about 15 minutes. Puree the mixture in the food processor or blender until smooth. You should get about ¾ cup to 1 cup of the puree. Transfer to a small bowl and set aside. Can be made in advance and stored, covered, in the fridge until needed.
Make the brownies:
Center an oven rack and preheat the oven to 350 F. Line two 9×9-inch pans (or 8×8-inch) with parchment paper, lightly butter the paper.
In a small bowl, whisk together the flour, cinnamon, cayenne pepper, and salt. Set aside.
Bring 1 inch of water to a simmer in a wide skillet. Turn the burner off (if your stove is electric, remove the skillet from the burner). Combine the butter and chocolate in a heatproof bowl and set the bowl in the hot water. Stir constantly until melted and smooth.
In a large bowl, whisk the eggs and vanilla together, then whisk in both sugars. Stir in the chocolate and butter mixture, then fold in the flour mixture.
Divide the batter equally between the prepared pans and spread to level. Bake for about 20 minutes, until the top forms a shiny crust and the batter is moderately firm. Cool until warm in the pans on a rack. Using an offset spatula (makes it really easy) or a paring knife, scrape off most of thin shiny crust from the top of both brownie slabs. Don’t worry how it looks. Spread the ancho-fig puree over the top of one brownie slab. Carefully unmold the second slab, remove the parchment paper and invert it, top side (now quite ugly) down over the fig puree-covered first brownie slab. Press gently to adhere. Cool completely on the rack before glazing with the ganache.
Once the brownies are cool, pour or spread the cinnamon ganache over the top. Refrigerate until firm. Using a sharp knife, dipped in hot water and wiped dry, cut off the edges (enjoy them right away) and slice neatly into the bars. Store in an air-tight container in the fridge, but bring to room temperature before serving.
March 20, 2014 at 10:08 am
Why are you trying to temp me? :) These brownies look wonderful
June 17, 2012 at 7:32 am
Просто, спасибо! За ваш пост, все супер…
October 7, 2011 at 7:27 pm
Joseph, thank you for your feedback. Very glad you liked them!
September 25, 2011 at 5:16 am
Wow, quite the unique and enjoyable recipe! I found , Just to my personal taste, reducing the cinnamon by 1 tsp and replacing it with a tsp of cocoa (in the brownie batter) gave a better balance. I can’t stop eating them! Thanks for sharing your fabulous creations!!
April 14, 2011 at 12:04 pm
This sounds wonderful! I’d love to make this for a gal at work who’s never tried the chili chocolate combo. Bet she’d love it! :)
April 13, 2011 at 7:07 pm
Those really do look wonderful. I could see giving those as gifts in individual wrappers. Thank you for sharing this.
April 11, 2011 at 12:07 pm
These look amazing! I love the idea of a spiced up more dimensional brownie.
My only question is, what did you use to create the design on the ganache?
March 15, 2011 at 3:33 am
Oh wow! These look awesome!! I’ve been dying to try mexican chocolate, can’t find any here :(
March 9, 2011 at 11:45 am
They look just perfect, them with their pattern.
March 5, 2011 at 1:17 am
Delicious. thanks for the recipe.
March 2, 2011 at 6:19 am
Wow! These look amazingly delicious! Your ganache is PERFECT! Beautifully done.
March 1, 2011 at 9:59 pm
Thank you all very much for your kind comments! And sorry I couldn’t answer earlier, I was away. The waves on the chocolate glaze are made simply with a fork, a huge one, made for serving.
Hanaa, I’m sure your fancy tool will do a fabulous job here. And yes, different filings would certainly work. I was thinking, within the same theme, about dolce de leche (brownies need to be cooled completely though). Or, just good raspberry jam…
Lee, I’m so happy you made them, and even happier that you liked them! Thank you for the feedback, I greatly appreciate it! Have a wonderful vacation (how I envy you :)!
March 1, 2011 at 4:59 pm
Well Vera, in one word (ok three words) these brownies are TO-DIE-FOR. I must admit that mine don’t look like the super-model brownie in the picture but they tasted out of this world. The one big problem is that we ate them all. I am preparing for a hawaiian vacation and well these brownies have been most unhelpful but YUM!
February 27, 2011 at 2:07 pm
Very impressive brownie variation! And the way that the ganache is spred on the top makes them visually too perfect!
February 26, 2011 at 12:05 pm
wow, very interesting recipe! It’s really the ultimate brownie!
February 26, 2011 at 9:12 am
Figs in a brownie? This is a first.
February 26, 2011 at 9:08 am
A substitute for Prozac?? ohhhh yeah!
February 25, 2011 at 2:19 am
do tell us how you got those waves–they’re incredible to behold!
February 24, 2011 at 3:18 pm
Those look delicious, Vera. I’m thinking a date filling would work really well too. Just wondering… at what point after pouring/spreading the ganache, do you make the squiggles? I have a cake decorate comb with various edges that I think would work perfectly for that.
February 23, 2011 at 9:17 am
I would never have thought of this combination, but it sounds amazing. I love the idea of having a layer of flavor in the middle of the brownie as well as a frosting on top. This would work with other flavors, too.
February 23, 2011 at 7:49 am
Those are perfect!
February 23, 2011 at 5:04 am
Yes, I think these brownies are so mexican that they speaks spanish. If it could help, I can take a couple of them, just to please you…
February 23, 2011 at 4:26 am
WOW! These look DELISH!!! I wondered how you got the lovely ripple effect on the frosting…. Did you use a fork or some other type of utensil…
I can totally appreciate your craving the sun- I have three more weeks in Costa Rica before I go back to France and I’m NOT looking forward to cold/clouds/losing my dark tan!!!
February 23, 2011 at 12:23 am
Oh my, those look GORGEOUS!
February 22, 2011 at 11:21 pm
Fabulous! Those must taste divine.