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Preheat the oven to 350 degrees. Line 9.5-inch square baking pan (preferably dark metal) with parchment.
Line up the ingredeints you will need.
To prepare the chile mixture: Spread the almonds in on half of a pie pan and the sesame seeds on the other half. Bake until seeds and nuts are fragrant and golden. This should take 8 to 10 minutes. Set aside. Leave the oven on.
Bring a pot of water to a boil and fit a metal bowl (about 3-quart size) over the top. Add chocolate chips and metl, stirring constantly. When the chocolate is melted, remove from heat and set aside. Keep the pan of hot water.
Remove the stems from the chiles and cut chiles open with scissors, shaking out the seeds. Place chiles in the hot water. Let steep for 5 minutes. Add the currants and let steep for 5 minutes. Strain the mixture, discarding the water.
Put the chiles and currants in a blender. Add the almonds, sesame seeds, cinnamon, 3/4 cup water, the melted chocolate, cocoa powder, banana and salt. Blend. If the mixture is too thick, add 1 tablespoon water. Blend until smooth, adding more water if necessary. Yields 2 cups.
(You will need only 1 cup for this recipe. Refrigerate the remainder for another batch of brownies. it will keep for up to 2 weeks.)
To prepare the brownies: Sift together the flour, cocoa powder, baking powder, baking soda, chile powder, cinnamon and salt. Stir in the Sucanat.
Whisk together the soymilk, oil, maple syrup, 1 cup of the chile mixture and the vanilla. Genlty whisk in the dry ingredients, then fold in the chocolate chips.
Pour the batter into thep archment-lined pan. Bake for 30 minutes. The surface should look dry. Cool completely and cut into squares.
Yields 16 brownies.
Per brownie: 225 calories, 3 g protein, 34 g carbohydrate, 10 g fat (3 g saturated), 0 cholesterol, 119 mg sodium, 3 g fiber. |
