Cajeta Sauce Topped Chile Brownies from McCormick Spice

Recipe Courtesy of McCormick Spice
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Ingredients

Cajeta Sauce With Anise

  • 2 cups goat milk or half-and-half
  • 1 1/2 cups sugar
  • 2 McCormick® Cinnamon Sticks
  • 1 teaspoon McCormick® Anise Seed
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Pure Vanilla Extract

Chile Chocolate Brownies

  • 1 package family-size fudge brownie mix
  • 1 1/2 teaspoons McCormick® Gourmet Collection Chile Pepper Ancho
  • 1/2 teaspoon McCormick® Gourmet Collection Chile Pepper Chipotle
  • 1/2 teaspoon McCormick® Gourmet Collection Cinnamon Saigon
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

Cajeta Sauce With Anise

  • 1. Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.
  • 2. Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature. Cover. Store in refrigerator up to 2 weeks. If desired, warm cajeta in microwave oven before serving.

Chile Chocolate Brownies

  • 1. Preheat oven to 350°F. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan.
  • 2. Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares.
  • 3. Serve with ice cream and Cajeta Sauce.
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