Jalapeno brownies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Butter |
| ⅔ | cup | Semisweet chocolate chips |
| 4 | eaches | Eggs |
| 2 | teaspoons | Salt |
| 2 | cups | Sugar |
| litre | Tsp. vanilla | |
| litre | L/4 cups flour | |
| ¾ | cup | Chopped nuts |
| 2 | larges | Jalapeno chiles, chopped and seeded |
| CHOCOLATE CREAM CHEESE ICING | ||
| 8 | eaches | Ounces cream cheese |
| 5 | tablespoons | Butter 1 |
| 4 | tablespoons | Milk or cream |
| 3 | tablespoons | Cocoa |
| 3 | cups | Confectioners sugar, sifted |
| teaspoon | Vanilla | |
Directions
FROM: SAM WARING
In the top of a double boiler, melt butter and chocolate chips together. In a large mixing bowl, beat the eggs with the salt until the mixture is foamy. Slowly beat until sugar until well blended.
Beat in the vanilla. Remove mixer from bowl. With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour until almost blended. Stir in the jalapenos and chopped nuts.
Butter a 9"x13" baking pan, and pour in the batter. Bake at 350 F.
for 25 to 30 minutes, or until the top crust cracks and the inside looks moist but not runny. Cool. (Don't try to cut the brownies while warm.) Serve plain or with chocolate cream cheese icing. For icing: Cream the cream cheese and butter with a mixer. Add vanilla and milk. Add cocoa and two cups powdered sugar. Blend in well. Add remaining powdered sugar and mix to desired spreading consistency.
Frost the brownies.
Submitted By PAT STOCKETT On 11-14-94