Mexican Rhubarb Chocolate Chunk Brownies
- 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
- Preheat oven to 350 degrees F.
- To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil.
- When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from
- heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a
- smooth compote.
- To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and
- salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in
- the microwave at 50 percent power or in a double boiler. Set aside.
This recipe is a personal recipe added by jfreuden and has not been tested or endorsed by MyRecipes.
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Mexican Rhubarb Chocolate Chunk Brownies Recipe at a Glance
- COURSE: Desserts