Mexican Rhubarb Chocolate Chunk Brownies Recipe

Mexican Rhubarb Chocolate Chunk Brownies Recipe | Guy Fieri

Difficulty: Easy
Makes: 12 brownies
Nutrition Facts Per Serving (1 of 12 portions)
Calories 311
Total Fat 16 g
Saturated Fat 8 g
Carbohydrates 42 g
Fiber 2 g
Sugars 33 g
Protein 4 g
Cholesterol 51 mg
Sodium 129 mg

Total Time: 1 hour 10 minutes
Preparation: 20 minutes
Baking: 50 minutes

Ingredients

For the rhubarb compote:

• 1 cup rhubarb, strings removed, sliced into 1/2-inch pieces
• 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 (distinct from 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), at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum
• 2 ounces semisweet chocolate chips
• 1/4 cup chopped walnuts
• Shortening spray, for greasing the baking pan

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Instructions

1. Heat the oven to 350F.
2. For the rhubarb compote: In a small saucepan over medium heat, combine rhubarb, water, and sugar, bringing the mixture to a boil. Once the sugar dissolves, reduce the heat to a simmer and cook until the rhubarb softens, about 10 minutes. Remove from heat and allow to cool slightly. If needed, blend until smooth for a uniform texture.
3. For the brownie batter: In a medium bowl, sift together the flour, baking powder, chile powder, cinnamon, and salt. Set aside. In a microwave-safe glass bowl, melt the bittersweet and unsweetened chocolate at 50% microwave power or over a double boiler. Set aside.
4. Using a stand mixer, cream together butter and sugar on medium speed. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla and rum. Incorporate the rhubarb compote into the chocolate mixture, then add to the batter. Mix until well combined. Add the dry ingredients and stir just until incorporated. Scrape down the sides of the bowl and gently fold in the semisweet chocolate chips and walnuts. Avoid overmixing.
5. Spray an 8x8x2-inch clear glass baking pan with shortening spray. Line the bottom with parchment paper, then spray the parchment. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, approximately 35 to 40 minutes. Remove from the oven and let cool. Slice into squares and dive into this spicy, tangy twist on brownies that'll wow your taste buds![2][4]