Mexican Rhubarb Chocolate Chunk Brownies

courtesy Guy Fieri Food Network

Yield: 0 servings
Community Recipe from

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Ingredients

  • For the rhubarb compote:
  • 1 cup rhubarb, strings removed, cut in 1/2-inch slices
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • For the brownie batter:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon New Mexico chile powder (not chili powder)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 2 ounces semisweet chocolate chips
  • 1/4 cup chopped walnuts
  • Shortening spray, for baking dish

Preparation

  1. Preheat oven to 350 degrees F.

  2. To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil.
  3. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from
  4. heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a
  5. smooth compote.

  6. To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and
  7. salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in
  8. the microwave at 50 percent power or in a double boiler. Set aside.
May 2011

This recipe is a personal recipe added by jfreuden and has not been tested or endorsed by MyRecipes.

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