Robb Walsh'S Ancho Brownies

• 1 pound semisweet chocolate, coarsely chopped
• 1 pound unsalted butter, cut into small pieces
• 8 eggs, at room temperature
• 3 cups sugar
• 2 cups all-purpose flour
• 11/2 tablespoons ancho chile powder
• 1 cup semisweet chocolate chips
• 1 cup pine nuts or pecans, toasted
• Vanilla ice cream, for serving

1. Preheat the oven to 325u0b0F. Butter a 9 by 13-inch baking pan.
2. Combine the chocolate and butter in the top pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter have melted and the mixture is smooth. Remove from the heat.
3. In a large bowl, whisk together the eggs and sugar until thickened and smooth. Add the flour, ancho powder, chocolate chips, and nuts and stir until thoroughly combined.
4. Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, until a knife inserted into the center comes out clean. Let cool in the pan on a wire rack. Cut into 12 squares. Serve with the ice cream.

chocolate, butter, eggs, sugar, flour, ancho chile powder, chocolate chips, nuts, vanilla ice cream

Taken from www.seriouseats.com/recipes/2012/05/robb-walshs-ancho-brownies.html (may not work)