Mexican 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, broken into pieces
  • 2 ounces unsweetened chocolate, broken into pieces
  • 1 stick unsalted butter, 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 walnuts, chopped


  1. In a small sauce pan over medium heat, add the rhubarb, the water, and 2 tablespoons of the granulated sugar, stirring to combine.

  2. Bring the mixture to a boil.

  3. Once the sugar is dissolved, lower the heat to a simmer and cook until the rhubarb is soft, about 10 minutes.

  4. Transfer the rhubarb mixture from the stovetop to a wire rack and let it cool slightly.

  5. Transfer the slightly cooled rhubarb mixture to a blender and purée until smooth.

  6. Preheat the oven to 350 degrees F.

  7. Spray the bottom and sides of an 8x8x2-inch baking dish with non-stick cooking spray.

  8. Line the bottom of the baking dish with parchment paper and spray the parchment paper with non-stick cooking spray. Allow the parchment paper a couple inches of overhang on the sides to help get the brownies out later.

  9. In a medium bowl, add the flour, the baking powder, the New Mexico chile powder, the cinnamon, and the kosher salt and sift to combine.

  10. In a clean microwavable glass bowl, add the bittersweet chocolate and the unsweetened chocolate.

  11. Place the bowl in a microwave at 50% power and cook, stirring intermittently, until melted and smooth, about 30 seconds-1 minute.

  12. In a large bowl with a stand mixer on medium speed, add the butter and the remaining sugar and cream together until well-blended.

  13. One at a time, add the eggs to the butter mixture and beat to combine.

  14. Add the vanilla and the dark rum to the butter mixture and beat to combine.

  15. Transfer the rhubarb compote to the melted chocolate mixture and stir to combine.

  16. Transfer the rhubarb-chocolate mixture to the butter mixture and mix until combined.

  17. Add the flour mixture to the butter mixture and mix until just combined.

  18. With a rubber spatula, scrape down the sides of the bowl with the batter and add the semisweet chocolate chips and the walnuts. Gently fold to combine, being careful not to over mix.

  19. Evenly transfer the batter to the bottom of the prepared baking dish.

  20. Bake, uncovered, until a toothpick inserted into the center comes out clean, about 35-40 minutes.

  21. Transfer from the oven to a wire rack and let cool.

  22. When the brownies are cool, with a sharp knife, cut them into serving-size pieces.

  23. Plate and serve.

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