Habanero Chocolate Chile Brownies
Posted: Mon Jun 06, 2011 10:33 pm
For the Daring~
2 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup flour
2 T. cocoa powder
6 medium to hot red chile pods pureed
1 tsp. Habanero hot sauce
1/2 cup margarine
3/4 cup chopped walnuts or pecans
1/4 cup chocolate chips melted in 1 Tbs. water
1/4 cup chocolate chips (I used milk chocolate
1 T. vanilla
Cool Whip or real whipped cream
Red pepper flakes (optional
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, more unmelted chocolate chips and vanilla. Mix well.
Pour into a greased 9 x 9" glass dish and bake at 325 degrees F. 35 minutes or until center springs back when touched lightly with a finger.
Serve topped with whipped cream sprinkled with crushed red chile flakes
2 eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup flour
2 T. cocoa powder
6 medium to hot red chile pods pureed
1 tsp. Habanero hot sauce
1/2 cup margarine
3/4 cup chopped walnuts or pecans
1/4 cup chocolate chips melted in 1 Tbs. water
1/4 cup chocolate chips (I used milk chocolate
1 T. vanilla
Cool Whip or real whipped cream
Red pepper flakes (optional
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, more unmelted chocolate chips and vanilla. Mix well.
Pour into a greased 9 x 9" glass dish and bake at 325 degrees F. 35 minutes or until center springs back when touched lightly with a finger.
Serve topped with whipped cream sprinkled with crushed red chile flakes