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Mexican Brownies with Tequila Sauce

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Mexican Brownies: 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 10 bars (1.5 ounces each) Godiva Dark Chocolate 17 tablespoons unsalted butter, cut into 1/2-inch cubes 4... See more » Mexican Brownies: 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 10 bars (1.5 ounces each) Godiva Dark Chocolate 17 tablespoons unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup granulated sugar 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water 2 tablespoons tequila 3/4 cup roasted pumpkin seeds, coarsely chopped 1/2 cup pecans, toasted and coarsely chopped Tequila Sauce: 6 large egg yolks 1/4 cup plus 3 tablespoons granulated sugar 3/4 cup plus 1 tablespoon whole milk 1 1/4 cups heavy cream 2 vanilla beans 1 1/2 tablespoons tequila Confectioners' sugar for dusting Make the brownies: * Line 9-inch square baking pan with aluminum foil, letting foil extend 2 inches over two opposite sides. Butter foil. Preheat oven to 325°F. * Whisk together flour, baking powder, cinnamon and salt in small bowl; set aside. * Coarsely chop 7 bars of chocolate. Place coarsely chopped chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool. * Cut up remaining chocolate into 1/4-inch pieces; set aside. Whisk together eggs and sugar until well blended. Whisk in dissolved espresso powder. Whisk in melted chocolate mixture and tequila. Stir in dry ingredients until blended. Stir in pumpkin seeds, pecans and remaining chopped chocolate. Turn into prepared pan. * Bake 55 to 60 minutes or until toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool in pan on wire rack 30 minutes. * Lift brownies out of pan using foil handles. Let cool completely. Make the sauce: * Whisk together egg yolks and sugar. Place milk and cream in medium saucepan. Using paring knife, split vanilla beans into lengthwise halves. Scrape out small seeds and add to milk along with pods. Heat to a boil over medium-high heat. Remove from heat and whisk about 1 cup into yolk mixture. Return entire mixture to saucepan and cook, stirring constantly, until sauce has thickened slightly. Do not boil. It is done when you can run your finger down back of coated spatula and a path remains in sauce for several seconds. * Remove pan from heat and immediately strain sauce through fine-mesh sieve into metal bowl that is set into larger bowl filled with ice water. Stir sauce for 10 to 15 minutes or until cool. Stir in tequila. Remove bowl of sauce from bowl of ice water. Cover with plastic wrap and refrigerate until ready to serve. Assemble dessert: Invert brownies and peel off foil. Reinvert and cut brownies into 9 squares. Lightly dust with confectioners' sugar and place on dessert plate. Drizzle plate with tequila sauce. See less »

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Mexican Brownies with Tequila Sauce

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