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#10474
PEPPER BROWNIES
Ingredients
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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 (or more) cups cocoa (depends on the juiciness of the chiles)
5 large Jalapenos (ten fresh ones were called for)
1 1/2 tablespoons chopped Habaneros
6 to 8 tiny Thai chiles
3/4 cup chopped walnuts or pecans
Procedure
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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 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.
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