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Mexican Chocolate Brownie Squares

Updated: September 24, 2012 6:25AM



Chicagoan Eli Malone adapted these from a recipe for minty Grasshopper bars from Gourmet magazine. They’re nothing like the original.

MAKES 60 BROWNIES

BROWNIE LAYER

1 1/2 sticks ( 3/4 cup) unsalted butter

10 ounces bittersweet or semi- sweet chocolate, chopped

1

1/2 cups packed light brown sugar

3 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

3/4 cup all-purpose flour

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cayenne

1/2 teaspoon paprika

WHITE CHOCOLATE GANACHE

3/4 cup heavy cream

3 (3-inch) cinnamon sticks

1 small pinch red chili flakes

10 ounces white chocolate, chopped

CHOCOLATE GANACHE

3/4 cup heavy cream

10 ounces bittersweet or semi- sweet chocolate, chopped

1 teaspoon almond extract

Put oven rack in middle position and preheat oven to 375 degrees. Lightly butter a (13- by 9-inch) baking pan and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.

Make brownie layer: Melt butter and chocolate with brown sugar in a (3-quart heavy) saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, salt, cinnamon, cayenne and paprika until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 11/2 hours.

Make white chocolate ganache: Bring cream and spices to a boil; reduce heat and simmer for 15 minutes. Pour cream through a strainer over white chocolate in a bowl. Stir until smooth. (If the chocolate doesn’t completely melt, microwave for 20 to 30 seconds.)

Pour ganache over brownies, spread evenly and refrigerate until completely set, at least 45 minutes.

Make chocolate ganache: Bring cream to a simmer. Pour over bittersweet chocolate in a bowl, add almond extract and stir until smooth. (If chocolate doesn’t completely melt, microwave for 20 to 30 seconds.)

Pour ganache over white chocolate layer, spread evenly and refrigerate until completely set, at least 2 hours or overnight.

Lift dessert out of pan using foil overhang. Run heavy knife under hot water and wipe dry, then trim 1/4-inch off all sides. Cut into 1-inch squares.

Eli Malone

(Ran Dec. 8)

Nutrition facts per brownie: 130 calories, 8 g fat, 5 g saturated fat, 22 mg cholesterol, 14 g carbohydrates, 12 g sugars, 1 g protein, 68 mg sodium, 1 g fiber



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