Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney

INGREDIENTS (makes 12 two inch bars):
10 oz. bittersweet chocolate, chopped, divided
1/2 cup unsalted butter, cut into chunks
2 large eggs
2 cups granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
1 cup dried  cherries
1/2 tsp. ancho chili powder
Artisan Edibles Rhubarb Sour Cherry Chutney
Crème fraîche

9″ square pan lined with parchment paper
Preheat oven to 350 degrees F

Set aside 1/4 cup chopped chocolate. Melt remaining butter slowly in a double boiler or heatproof bowl set  over a pan of simmering water (the bottom of the bowl should not touch the water). Stir often for 5-6 minutes or until melted and combined.  Remove the bowl from over top the water and allow to cool slightly.

Whisk eggs, sugar, vanilla and salt together in a large bowl until thick. Add melted chocolate -butter mixture and stir to combine. Add flour and stir until blended.  Add cherries, reserved chocolate and chili powder. Stir until well mixed.  Batter will be stiff.

Scrape batter into prepared pan. Bake for 40 minutes or until brownies pull away from the sides of the pan. Centre will be moist but not runny.  Cool in pan. Lift out brownies and cut into bars.

Top brownies with Crème fraîche and Artisan Edibles Rhubarb Sour Cherry Chutney.