Habanero "sauced" Chocolate Chile Brownies

What will a church look like that is committed to the ordinary means of grace? It will be characterized by love for expository preaching, passion for worship, delight in truth, embrace of the Gospel, the Spirit’s work of conversion, a life of godliness; robust family religion; biblical evangelism; biblical discipleship, biblical church membership, mutual accountability in the church, biblical church leadership, and a desire to be a blessing to the nations. Along with this all, there will be an unapologetic, humble, and joyful celebration of the transcendent sovereignty of the one, true, triune God in salvation and all things.

Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Mexican		1	Servings

INGREDIENTS

2		Eggs
1/2	c	Sugar
1/2	c	Packed brown sugar
1/2	c	Flour
2	T	Cocoa powder
6		To hot red chile pods pureed
1	t	Habanero hot sauce
1/2	c	Margarine
3/4	c	Chopped walnuts or pecans
1/4	c	Chocolate chips melted in 1
		Tbs. water
1/4	c	Chocolate chips
1	T	Vanilla
		Cool Whip or real whipped
		cream
		Red pepper flakes
		optional

INSTRUCTIONS

Chile puree: Remove stems and seeds from dried New Mexican hot  chiles.
Soak in simmering water 20 minutes. Blend in blender with a  small
amount of the soaking water to create a paste-like consistency.  Cream
eggs and sugars. Add flour, cocoa powder and chile paste. Stir  well.
Stir in melted margarine and melted chocolate chips. Add nuts,
chocolate chips and vanilla. Mix well.  Pour into a greased 9 x 9"
glass dish and bake at 325 degrees for 35  minutes or until center
springs back when touched lightly with a  finger.  Serve topped with
whipped cream sprinkled with crushed red chile  flakes and one of
Adelina's Red Chile Gummies.  Posted to CHILE-HEADS DIGEST by Judy
Howle <howle@ebicom.net> on Feb  20, 1998

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