Chili Chocolate Brownie

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PHOENIX -- One of the great things about Arizona this time of year is being able to still enjoy a nice dinner outside on a patio.

One of the best places to do that is at Quiessence at the Farm at South Mountain, which is one of the restaurants featured in this month's Phoenix Magazine.

Pastry chef Paula Deibler shows Scott Pasmore how to make her scrumptious brownies.

"Mole Dolce" Chili Chocolate Brownie with Reevis Mountain Persimmon Ice Cream and Mesquite-glazed Pecans

Ingredients for the Brownies:
1 cup butter
4 cups chocolate
2 cups sugar
6 eggs
1-1/2 cups all purpose flour
1/4 tsp. salt
1-1/2 tsp. baking powder
1 tsp. ancho chili powder (available through Native Seeds)
1 tsp. negra pasilla powder (available through Native Seeds)
2 tsp. mole dolce powder (available through Native Seeds)

Melt the butter and chocolate together in a bowl over a double boiler. Cream the sugar and eggs together in a mixer. Combine the chocolate and sugar egg mixture. Combine the chocolate mixture with the dry ingredients and mix until well incorporated. Bake in greased brownie pan at 350 degrees for 35 to 45 minutes.

Ingredients for the Ice Cream:
2 cups persimmon puree (from fresh persimmons)
6 cups heavy cream
2 cups milk
3 cups granulated sugar
8 egg yolks
1 tsp. nutmeg

Steep the cream and milk over low heat. Temper in the persimmon puree. Cream the sugar and yolks. Temper into the cream and persimmon mixture. Chill and spin in an ice cream machine.

Ingredients for the Pecans:
2 cups pecan pieces
1 cup sugar
1 cup water
1 cup mesquite syrup

Boil pecans in sugar and water until soft. Strain and cool the pecans. Toss in mesquite syrup.