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1
Preheat oven to 350 degrees F.
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2
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil.
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When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes.
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4
Remove from heat and cool slightly.
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5
Puree in a blender until smooth, if necessary.
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The rhubarb should break down to a smooth compote.
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7
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt.
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Set aside.
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9
In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler.
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10
Set aside.
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11
In a stand mixer, cream butter and sugar on medium speed.
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12
Add the eggs, 1 at a time, combining well.
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Add in the vanilla and rum.
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Stir the rhubarb into the chocolate mixture, then add to the batter.
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Mix until combined.
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Add the flour mixture and mix just until incorporated.
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Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts.
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Do not over mix.
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19
Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray.
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Line bottom with parchment paper, then spray parchment.
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Pour batter into the prepared pan and smooth out top.
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Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
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Remove from the oven and set aside to cool.
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24
Cut into squares and serve.
