Jalapeno Brownies |
Course : Brownies
Serves: 1 |
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Ingredients:
---brownies |
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 -- (or more depends on the juicy-ness the chiles) |
5 large jalapenos |
1 1/2 tablespoons habaneros -- chopped |
6 medium tiny thai chiles -- (6 to 8) |
3/4 cup walnuts or pecans -- chopped |
---chocolate cream cheese icing |
8 ounces cream cheese |
1/3 stick butter |
1 teaspoon vanilla |
4 tablespoons milk or cream |
3 tablespoons cocoa or to taste |
3 cups sifted powdered sugar -- (about 3 cups) |
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Preparation / Directions:
BROWNIES 1. Melt butter and chocolate chips together in a microwave or a double boiler. 2. In a large bowl, beat eggs with salt until foamy. 3. Slowly beat in sugar until well blended. 4. Beat in vanilla. 5. With a wooden spoon, stir in the chocolate mixture until almost blended. 6. Stir in flour and cocoa until almost blended. Stir in chopped peppers and nuts. 7. Pour into a buttered 9 X 13 inch pan. 8. Bake at 350ΓΈ F for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny. 9. Cool. 10. Sift powdered sugar over the top or ice with Chocolate Cream Cheese Icing. 11. Cut into squares and serve.
CHOCOLATE CREAM CHEESE ICING 1. Cream cheese and butter together. 2. Add vanilla and milk. 3. Add cocoa and 2 cups powdered sugar. 4. Blend well. 5. Add remaining powdered sugar and mix to desired spreading consistency. 6. Frost brownies.
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Nutritional Information:
6053 Calories (kcal); 258g Total Fat; (37% calories from fat); 66g Protein; 915g Carbohydrate; 1328mg Cholesterol; 3234mg Sodium |
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