Mesquite and chili brownies

There is nothing more southwestern then mesquite and chili. Especially smoked chili. So why not put them into dark chocolate brownies! Lately I've been testing out recipes using mesquite flour. It's naturally sweet and slightly smokey. It has a wonderful rich flavor that lasts on your tongue for quite a long time.

I tried mesquite brownies for the first time up in Santa Fe at Kakawa Chocolate House, an amazing chocolate chop specializing in Aztec chocolate recipes. I've wanted to replicate these or make something similar for over two years now. Working off one of my favorite brownie recipes from Cooks Illustrated I made a few tweeks and came up with these brownies which will make you want to jamb your finger into every last crumb in the pan so as not to miss a single bite.

Ingredients

• 1/2 cups boiling water
• 1/3 cup dutch cocoa powder
• 8 oz of bittersweet baking chocolate
• 1 1/4 cup radapura sugar
• 1/2 cup safflower oil 
• 4 tablespoons melted butter
• 2 whole eggs
• 2 egg yolks
• 1/2 teaspoon chipotle chili powder
• pinch of salt
• 1 cup mesquite flour
• 1/2 cup whole wheat pastry flour

Pre-heat the oven to 350°F.

Start by putting the kettle on to boil some water and the melt the butter in a small bowl. While that heats up in a large bowl dump in the the cocoa powder. When the water is to a boil measure out a 1/2 cup of water and pour it into the bowl with the cocoa whisking until lumps are smooth( if you have any). Then add in 2oz of the chocolate chips and whisk until chocolate is melted.  Now add in the oil and butter and whisk until smooth( it might look a little currdled, no worries it will smooth out with the eggs). Next add the sugar and stir until well incorporated. I let it sit a moment while I crack the eggs into a separate bowl. Now add the eggs in one at a time whisking until incorporated.

Finally add in all the dry ingredients and stir with a spatula or wooden spoon. Make sure to fold the batter every once in while so you don't have an flour left at the bottom or sides. Mix in the last 6oz of chocolate chips and your done with the batter.

Pour the batter into an 8x8 buttered baking dish an bake for 25-30 minutes until a toothpick comes out with just some moist crumbs. I test in several spots are you are likely to hit a melted chocolate chip which might throw you off.  Allow to cool completely. Eat and be merry!