| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Semisweet chocolate chips |
| 1 |
|
Stick butter |
| 4 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 1/4 |
c |
(or more) cocoa (depends on the juicy-ness of the chiles)** |
| 5 |
lg |
Jalapenos (ten fresh ones were called for)** |
| 1 1/2 |
tb |
Chopped Habaneros** |
| 6 |
|
(I can't remember) tiny Thai chiles** (up to 8) |
| 3/4 |
c |
Chopped walnuts or pecans |
|
|
CHOCOLATE CREAM CHEESE ICING: |
| 8 |
oz |
Cream cheese |
| 1/3 |
|
Stick of butter |
| 1 |
ts |
Vanilla |
| 4 |
tb |
Milk or cream |
| 3 |
tb |
Cocoa or to taste |
| 3 |
c |
Sifted powdered sugar; about |
INSTRUCTIONS
I modified a recipe that I acquired from this list in 1995. The original
poster is Stephen and Grace Harris and the title was: Jalapeno Brownies.
*'s are my modifications.
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 ***(I don't seed ANY chile pepper)
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. Top with chocolate
cream cheese icing, **** I don't put icing on top of brownies but, the
recipe is below if you care for icing on brownies.
Chocolate Cream Cheese icing: Cream cheese and butter. Add vanilla and
milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining
powdered sugar and mix to desired spreading consistency. Frost brownies.
Posted to CHILE-HEADS DIGEST V4 #037 by "ANNE M. LAFOND-WALKER"
<alafwalk@welchlink.welch.jhu.edu> on Jul 24, 1997
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