Mexican Rhubarb Chocolate Chunk Brownies

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.