Recipe

Rhubarb Urfa-biber Brownies By Brilynn Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 5 months ago These brownies are not your typical fare. They're spicy with urfa biber, (cracked black pepper could be substituted, but I really like the urfabiber) and a little tangy with rhubarb, but still wholly chocolatey like a brownie should be. Prep:15m Cook:35m Servings:16	Brilynn
	chocolate rhubarb unusual

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Ingredients

2 ounces unsweetened chocolate, chopped

4 ounces bittersweet chocolate, chopped

3 T butter

¾ cup sugar

2 eggs

¾ cup rhubarb puree

1 tsp vanilla

1 ½ tsp urfa-biber

½ cup whole wheat pastry flour

1 T Armagnac

½ cup raisins, soaked and drained

Directions

Preheat the oven to 325F and cover an 8 x 8 pan with tinfoil, buttered. Place the pan on a baking sheet.

In a bowl set over a double boiler, melt the chocolate and butter. Keep the heat low so that the butter doesn’t separate. Remove from the heat when the chocolate is melted. Whisk in the eggs, one at a time, combining thoroughly. Whisk in the rhubarb puree and vanilla and then give an extra whisk to bring it all together. Switch to a spatula and fold in the urfa-biber and flour. Continue to fold the ingredients together and add the Armagnac and raisins. Pour the batter into the pan and bake for 34-38 minutes. The brownies will still be a little wet in the middle but dry on the outer edges. Place on a rack to cool.

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