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Jalapeno Brownies
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    Jalapeno 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 cocoa (depends on the juicy-ness of the chiles)
  • 5 large Jalapenos
  • 1 1/2 tablespoons chopped Habaneros
  • 6 tiny Thai chiles or 2 cayennes -- (6 to 8)
  • 3/4 cup chopped walnuts or pecans
    CHOCOLATE CREAM CHEESE ICING:
  • 8 oz. cream cheese
  • 1/3 stick butter
  • 1 teaspoon vanilla
  • 4 tablespoons milk or cream
  • 3 tablespoons cocoa or to taste
  • About 3 cups sifted powdered sugar
  • 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 peppers and nuts. Pour into a buttered 9 X 13 inch pan.

    Bake at 350 degrees for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny.

    Sift powdered sugar over the top or ice with Chocolate Cream Cheese icing.

    ICING:
    Cream cheese and butter together. 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. Cool.
    Cut into squares and serve.

    From: sunflower, sunflower54@texoma.net
    Posted By: sunflower, Via: Chile Head Mailing List
    Post Date: Tue, 8 May 2001

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