Mexican Brownies with Apricot-Ancho Filling and Dark Chocolate Ganache

 

1 1/2

cups cut-up dried apricots

2

tablespoons sugar

3/4

cup water

2

teaspoons ancho chile powder

1

box Betty Crocker® Supreme dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1

teaspoon ground cinnamon

1/2

cup whipping cream

1/2

cup chopped bittersweet baking chocolate

1/4

teaspoon ground cinnamon

• 1 In 2-quart saucepan, heat Apricot Filling ingredients to boiling, stirring constantly; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Cool slightly. In food processor bowl with metal blade, place mixture. Cover; process until smooth. Set aside.
• 2 Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups.
• 3 In medium bowl, stir Brownie ingredients until well blended. Spoon about 2 tablespoons brownie batter into each muffin cup. Drop 1 tablespoon filling over brownie batter in each cup. Top each with additional 2 to 3 tablespoons batter.
• 4 Bake 20 to 24 minutes or until tops are dry; cool 10 minutes. Remove from pan; cool completely, about 30 minutes.
• 5 In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate and 1/4 teaspoon cinnamon until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top of each brownie.