Mexican Chocolate Brownie

Ingredients:

• 3 ancho (poblano) chili peppers, seeded
• 1 and 3/4 cups premium flour
• 3 tablespoons cocoa powder
• 1 tbsp. ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 2.5 cups cane sugar
• 250 g butter, diced
• 200 g dark chocolate, chopped
• 5 large eggs
• 2 tsp vanilla extract
• 200 g bittersweet chocolate, finely chopped
• 3/4 tsp cayenne pepper

Preparation:

1. Preheat oven to 160°C.
   
   Line a 9 x 13-inch baking sheet with foil, leaving a slight overhang, and brush with oil. Toast the chili peppers over medium heat, stirring frequently, until softened and fragrant, about 5 minutes. Let cool completely.
   
   Transfer to a food processor and pulse until finely chopped, then remove 1/4 cup of the chili powder and set aside. Add the flour, cocoa powder, cinnamon, baking powder, and salt to the food processor and pulse until well combined.
2. Heat the cane sugar, butter, and 1 cup of water in a large saucepan over medium heat for about 4 minutes, stirring occasionally, until the butter and sugar are melted. Remove from heat and stir in the dark chocolate. Let cool for 10 minutes. Mix in the eggs and vanilla. Add the flour mixture and stir until smooth, then pour the batter into the prepared pan.
   
   Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Sprinkle with bittersweet chocolate and let set for about 5 minutes. Use a spatula to spread the chocolate evenly over the surface and sprinkle with the reserved chili flakes and cayenne pepper. Cool completely and slice into cakes.
   
   Recipe chili pepper and rhubarb puree cakes.