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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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I adopted this recipe in 2006. I haven't yet tried these brownies, but I plan to very soon. Ingredients:
2/3 cup semisweet chocolate or 2/3 cup bittersweet chocolate, finely chopped |
1/2 cup unsalted butter |
4 large eggs |
1/2 teaspoon salt |
2 cups sugar |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1/4 cup unsweetened cocoa powder |
5 large jalapeno peppers, minced |
6 -8 fresh thai red chili peppers, minced |
3/4 cup walnuts, toasted and chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 9-by-13-inch pan.
3. Melt butter and chocolate together in a double boiler.
4. Set aside to cool.
5. In a large bowl, whisk or beat the eggs with the salt until foamy.
6. Add the sugar and vanilla and beat until well blended.
7. Add the chocolate-butter mixture and stir until just combined.
8. Sift flour and cocoa together.
9. Add the flour and cocoa powder and mix until almost blended.
10. Fold in the jalapeños, chilies and nuts.
11. Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
12. Allow to cool, then cut into squares and dust with powdered sugar.
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