Jalapeno Brownies Recipe
Servings: 1
Ingredients
- 2/3 c. Semisweet chocolate chips
- 1 stk butter
- 4 lrg Large eggs
- 1/2 tsp Salt
- 2 c. Sugar
- 1 tsp Vanilla
- 1 1/4 c. Flour
- 1/4 c. (or possibly more) cocoa (depends on the juicy-ness of the chiles)**
- 5 lrg Jalapenos (ten fresh ones were called for)**
- 1 1/2 Tbsp. Minced Habaneros**
- 6 x (I cannot remember) tiny Thai chiles** (up to 8)
- 3/4 c. Minced walnuts or possibly pecans CHOCOLATE CREAM CHEESE ICING:
- 8 ounce Cream cheese
- 1/3 stk of butter
- 1 tsp Vanilla
- 4 Tbsp. Lowfat milk or possibly cream
- 3 Tbsp. Cocoa or possibly to taste
- 3 c. Sifted powdered sugar, about
Directions
- I modified a recipe which I acquired from this list in 1995. The original poster is Stephen and Grace Harris and the title was: Jalapeno Brownies.
- *'s are my modifications.
- Heat butter and chocolate chips together in a microwave or possibly a double boiler.
- In a large bowl, beat Large eggs with salt till foamy. Slowly beat in sugar till well blended. Beat in vanilla. With a wooden spoon, stir in the chocolate mix till almost blended. Stir in flour and cocoa till almost blended. Stir in minced seeded***(I do not seed ANY chile pepper)
- peppers and nuts. Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 min or possibly till top crust cracks and inside looks moist but not runny. Cold. Don't try to cut brownies while hot. Top with chocolate cream cheese icing,**** I do not put icing on top of brownies but, the recipe is below if you care for icing on brownies.
- Chocolate Cream Cheese icing: Cream cheese and butter. Add in vanilla and lowfat milk. Add in cocoa and 2 c. powdered sugar. Blend well. Add in remaining powdered sugar and mix to desired spreading consistency. Frost brownies.
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