 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
JALAPENO BROWNIES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Burnham Estate in Dallas, Texas in 1992 . Ingredients:
2/3 cup semisweet chocolate chips |
1 stick butter |
4 large eggs |
1/2 teaspoon salt |
2 cups sugar |
1 teaspoon vanilla |
1-1/4 cups flour |
1/4 cup cocoa |
5 large jalapenos |
1-1/2 tablespoons chopped habaneras |
6 tiny thai chilies |
3/4 cup chopped pecans |
icing |
8 ounces cream cheese |
1/3 stick butter |
1 teaspoon vanilla |
4 tablespoons cream |
3 tablespoons cocoa |
3 cups sifted powdered sugar |
Directions:
1. Melt butter and chocolate chips together in double boiler.
2. In large bowl beat eggs with salt until foamy.
3. Slowly beat in sugar until well blended then beat in vanilla.
4. With wooden spoon stir in chocolate mixture until almost blended.
5. Stir in flour and cocoa until almost blended.
6. Stir in chopped seeded peppers and nuts.
7. Pour into buttered rectangular pan.
8. Bake at 350 for 30 minutes.
9. Combine all icing ingredients and beat until well mixed.
10. When cool top with frosting.
|
|