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Dave Brum's Jalapeno Brownies. spice, bars 2/3 cup semisweet chocolate chips 1/4 lb butter 4 large eggs 1/2 teaspoon salt 2 cup sugar 1 teaspoon vanilla 1 1/4 cup flour 1/4 cup (or more) cocoa (depends 1 on the juicy-ness of the 1 chiles) 5 large jalapenos (ten fresh ones 1 were called for) 1 1/2 tablespoon chopped habaneros 8 tiny thai chiles 3/4 cup chopped walnuts or pecans 1 chocolate cream cheese 1 icing: 8 oz cream cheese 3 tablespoon butter 1 teaspoon vanilla 4 tablespoon milk or cream 3 tablespoon cocoa or to taste 3 cup sifted powdered sugar Melt butter and chocolate chips together in a microwave or a double boiler. In a large bowl, beat eggs with salt until foamy. Slowly beat in sugar until well blended. Beat in vanilla. With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour and cocoa until almost blended. Stir in chopped seeded ***(I don't seed ANY chile pepper) peppers and nuts. Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny. Cool. Do not try to cut brownies while warm. Top with chocolate cream cheese icing, **** I don't 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 vanilla and milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining powdered sugar and mix to desired spreading consistency. Frost brownies. Anne FROM: Chile-Heads Digest & Mailing List and adapted by: From: Dave Drum Date: 26 Sep 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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