Dark Chocolate Chile & Cherry Brownies

• 1 1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground ancho chile pepper
• 1/4 teaspoon chili powder
• 1 teaspoon ground cinnamon
• 1 whole egg
• 1 egg yolk
• 1/4 cup vegetable oil
• 1 cup butter softened
• 1/2 cup dark brown sugar packed
• 1/2 cup cocoa powder Hershey's
• 2 tablespoons half & half
• 1/2 cup milk
• 1 bag dark chocolate chunks
• 1 cup chips Hershey's cinnamon
• 1 cup vegetable shortening
• 2 ounces cream cheese
• evaporated milk splash of
• 1 1/2 cups powdered sugar
• 2 tablespoons cherry juice using the concentrated juice from a jar of cherries
• 2 tablespoons cherries roughly whole

1. First, preheat oven to 375 degrees F. Using a cooking spray, grease the bottom and sides of a 9x13-inch baking pan. Set aside.
2. Now, in a medium mixing bowl, whisk together the flour, salt, baking powder, ancho chile pepper, chili powder, and cinnamon; set aside.
3. Using a stand mixer fitted with the whisk attachment, whisk the whole egg and egg yolk on high until they start getting frothy; about 2 minutes. Turn speed down to medium and add in the oil. Continue whisking until thick; about 2 minutes more.
4. Take the whisk attachment off and replace it with the paddle attachment. Beat in the butter. Start on low speed and increase as the butter continues to break down. Within a couple minutes, the mixture will come together nicely.
5. Beat in the dark brown sugar.

flour, salt, baking powder, ground ancho chile pepper, chili powder, ground cinnamon, egg, egg yolk, vegetable oil, butter, dark brown sugar packed, cocoa powder hershey, milk, chocolate chunks, cinnamon, vegetable shortening, cream cheese, milk, powdered sugar, cherry juice using, cherries

Taken from www.yummly.com/recipe/Dark-Chocolate-Chile-_-Cherry-Brownies-1653837 (may not work)