Salted Chocolate Chorizo Fudge Brownies

Salted Chocolate Chorizo Fudge Brownies

Erica Ferrer – 2013 Ivy Tech – Chorizo Contest

Prep Time: 15 min.     

Start to Finish: 45 min.     

Yields: 16 Bars

INGREDIENTS:

  • 2 – 1 ounce squares unsweetened chocolate
  • 1/2 pound El Popular mild chorizo – cooked, and drained – reserve some for topping
  • 1/2 cup total, butter and chorizo drippings
  • 1 1/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup AP flour
  • Pinch of paprika
  • 1 cup chocolate chips
  • 1/4 tsp. kosher salt

Chocolate Ganache

  • 1 cup heavy cream
  • 2 cups semi-sweet chocolate chips
  • Sprinkle some cooked chorizo on top (optional)

INSTRUCTIONS:

  1. Preheat oven 350 degrees
  2. Grease a 9 x 9 pan
  3. Cook El Popular Mild Chorizo over medium heat in a sauté pan. Strain the Chorizo. Add the dripping to the butter.
  4. Melt unsweetened chocolate with butter and chorizo dripping over a double boiler, cool slightly.
  5. Mix sugar, eggs, salt, paprika, and vanilla in a bowl, blend well but don’t whip.
  6. Add chorizo, chocolate mixtures to egg mixture. Blend for 1 minute.
  7. Fold in flour and chocolate chips.
  8. Bake at 325 degrees for 30 minutes, larger batch for 40-45 minutes.

For glaze:

  1. Put chocolate chips in bowl, heat heavy cream just to a boil.
  2. Pour over chocolate let stand for a few minutes. Stir until smooth.
  3. Pour over cooled brownies.
  4. Sprinkle additional cooked chorizo.

Cut 4 x 4 bars.

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