• 1 cup salted butter, melted
  • 2 tbsp vegetable oil
  • 1 ¼ cup granulated sugar
  • 1 cup brown sugar 
  • 4 eggs
  • 1 vanilla bean (remove the seeds and only use the seeds) (throw the pod into a container of sugar to infuse and have vanilla sugar) 
  • 1 tsp morita chile powder
  • 1 tsp ancho chile powder
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 8 oz your favorite semi sweet chocolate bar


  • Preheat the oven to 350° and grease and line a 12×8 baking pan with parchment paper. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 30 seconds, until the batter becomes a lighter brown. 
  • Sift in flour, cocoa powder and chile powders. Mix lightly until just combined. Roughly chop the chocolate and gently fold it in. 
  • Pour the batter into the pan and spread evenly. Bake for 25 – 30 minutes more or less depending on how you like your brownies. 
  • Let cool and top with vanilla ice cream and salsa macha. 


 Recipe courtesy of Chef Jake Snyder of Noche Mexican BBQ, Louisville, Kentucky.