Really ultra-super-hyper-quick-take: Lora Brody’s Chile Cha-Cha Brownies

Last weekend I did “Chile Cha-Cha Brownies” from Lora Brody’s Chocolate American Style (Clarkson Potter, 2004; p. 237), and didn’t even bother to take a single photo. I’m sorry, I was a bit distracted by current events. They were pretty good, not spectacular, and I think one of the other “spicy brownie” recipes I’ve made — perhaps the one from Ovenly? — were a bit better. Everyone at work who tried one liked it, but most had a hard time picking out the chile. (I home-ground dried New Mexico chiles as I couldn’t find any pure ground chile in my spice cabinet, maybe should have used pasilla negros or anchos instead.)

Another recipe from this cookbook to follow shortly, as it’s pretty much the only cookbook I have that calls for extra-large eggs in every recipe.


Nutrition Facts
Serving size: 1 2⅙″×2¼″ bar
Servings per recipe: 24
Amount per serving
Calories 249 Calories from fat 132
% Daily Value
Total Fat 15​g 23%
 Saturated Fat 7​g 33%
Trans Fat 0​g
Cholesterol 55​mg 18%
Sodium 63​mg 3%
Total Carbohydrate 27​g 9%
 Dietary fiber 3​g 10%
 Sugars 18​g
Proteins 4​g 8%
Vitamin A 5%
Vitamin C 0%
Calcium 2%
Iron 4%
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