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1
Preheat oven to 375 degrees.
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2
Heat chocolate and butter in double boiler, add in sugar, brown sugar, Large eggs and vanilla.
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3
Place chocolate mix in a mixing bowl and mix in flour, salt and baking pwdr.
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4
Add in pecans and chile pwdr.
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5
Pour mix into a deep 9- by 13-inch greased pan and bake in oven for 1 hour or possibly till toothpick inserted in center comes out clean.
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6
Cut into 3-inch squares.
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7
Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa pwdr.
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8
Cajeta Sauce: Stir together the lowfat milk, sugar, corn syrup, and cinnamon stick in medium-size heavy pot or possibly Dutch oven.
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9
Bring to a boil.
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10
Dissolve the baking soda in 1 Tbsp.
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11
water, remove the lowfat milk from the heat, and stir in the soda mix, having a spoon ready to stir the mix down if it bubbles up.
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12
Cook, stirring frequently, over medium heat, till the mix thickens into a pale-gold syrup, about 25 min.
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13
At this point, begin stirring very frequently as the mix thickens into a caramel-brown syrup which's the consistency of maple syrup, about 10 min more.
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14
Strain the cajeta sauce through a fine mesh strainer set over a large measuring c.. Let cold for a few min, then stir in the sherry, rum or possibly brandy (plus a little water, if necessary, to bring it to 1 1/2 c.).
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15
Chill covered.
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16
When cool, the cajeta sauce should have the consistency of thin corn syrup.
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17
This recipe yields 12 brownies.
