Mexican Brownies | Command Cooking

Ingredients

• ***For the rhubarb compote:***
• 1 cup rhubarb, strings removed, cut in 1/2-inch slices
• 1/4 cup water
• 2 tablespoons granulated sugar
• ***For the brownie batter:***
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon New Mexico chile powder (not chili powder)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 ounces bittersweet chocolate, broken into pieces
• 2 ounces unsweetened chocolate, broken into pieces
• 1 stick unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum
• 2 ounces semisweet chocolate chips
• 1/4 cup walnuts, chopped