Ancho Chile Brownies

ancho chile brownies

Week four of this year’s Great British Baking Show season was chocolate week. For the signature challenge the contestants were asked to make brownies, and I must admit I was not excited about recreating this one. Confession: brownies are one of the only things I consistently make with a box mix. I really like the Ghiradelli mix with the teal top, and I don’t notice much of a difference between the box and scratch-made brownies. I committed to recreating all the bake-off signatures this year, though, so here we are. I’m also really picky about textures, and I can’t stand chunks of nuts in my brownies. After tossing out flavor combinations for a while, I finally settled on these ancho chile brownies. There’s a restaurant in Austin (and Arizona, randomly) called Z Tejas that has a dessert I really like called Ancho Fudge Pie. These ancho chile brownies are my take on that ancho fudge pie. The pie has chunks of walnuts in it. Because of my aversion to nuts in brownies, I used almond butter to still get the nutty flavor without the chunks.

If the idea of chile powder in brownies sounds weird to you, please trust me on this. The chile barely adds any spiciness. It has mostly just enhances the chocolate flavor of the brownies. You should be able to find ancho chile powder in the spice aisle at most grocery stores. I bought mine at Target.

If you make these ancho chile brownies, please let us know what you think! You can drop us a comment below, or tag us on social media. Check out our other Bake-Off recreations in our recipes tab, and don’t forget to sign up for our email newsletter to get updates about new posts.

pan of ancho chile brownies

Ancho Chile Brownies

Prep Time10 mins
Cook Time30 mins
Course: Dessert
Keyword: brownies
Servings: 9
Author: Erica


  • 1 cup (two sticks) unsalted butter
  • 4 oz dark chocolate I like Ghiradelli 60% cacao baking bars
  • 1 cup granulated sugar
  • 1 cup brown sugar, lightly packed
  • 1 cup flour
  • 1 tsp salt
  • 1/4 cup cocoa powder
  • 3/4 tsp ancho chile powder
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 cup almond butter


  • Preheat the oven to 350°F and grease a square baking tin
  • In a medium saucepan, melt the butter and dark chocolate together over medium heat. Make sure to stir constantly so the chocolate doesn't burn in the pan
  • Remove the saucepan from the heat and stir in the sugars. Allow to cool slightly while you measure out the dry ingredients
  • In a separate bowl, combine the flour, salt, cocoa powder, and chile powder
  • Add the vanilla and eggs to the saucepan with the butter, chocolate, and sugars and mix to combine. Then add the dry ingredients and mix until just combined
  • Pour the batter into the prepared pan. Drop the almond butter in spoonfulls on top, then swirl with a knife
  • Bake for 30-35 minutes until a skewer inserted into the center comes out clean. Allow to cool in the pan, then slice and serve

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