Ancho-Pine Nut Brownies

Source: Nuevo Tex-Mex by David Garrido and Robb Walsh (Chronicle Books)

1 pound semisweet chocolate, coarsely chopped
1 pound unsalted butter, cut into small pieces
8 eggs
3 cups granulated sugar
2 cups all-purpose flour
1 1/2 tablespoons ancho chile powder (see note)
1 cup semisweet chocolate morsels
1 cup toasted pine nuts

Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking pan.

In the top pan of a double boiler, combine the chocolate and butter. Place over barely simmering water in the bottom pan and heat, stirring occasionally, until the chocolate and butter have melted and are combined. Remove from heat.

In a bowl, whisk together the eggs and sugar until thick and smooth. Slowly pour into the chocolate mixture, stirring constantly. Stir in the flour, ancho chile powder, chocolate morsels and pine nuts. Pour evenly into the prepared baking pan.

Place in the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool completely. Cut into squares to serve.

NOTE: Many commercially prepared chile powders contain other spices that can affect the flavor. To make your own chile powder, put a dried chile in a 350 degrees F oven for 10 minutes to dry it out. Grind the pepper in a food processor or coffee grinder for a minute or so until it yields a fine powder.