Chocolate chile pecan brownies

Yield: 16 Servings

Measure Ingredient
4 ounces Unsweetened chocolate
10 tablespoons Unsalted butter
1½ cup Sugar
3 \N Extra large eggs
1¼ teaspoon Pure vanilla extract
1 cup Unbleached flour
2 teaspoons Hot ground red chile
1 pinch (generous) salt
1 cup Carmelized pecans:
¼ cup Water
2 tablespoons Sugar
1 cup Coarse chopped pecans
1 tablespoon Hot ground red chile
¼ teaspoon Salt

Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed.

Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.

Carmelized Pecans: In a small skillet, combine the water and sugar and stir over med. heat for 2 minutes. Add pecans and stir well with a wooden scraper as the water evaporates. After 3 or 4 minutes, add thee ground chile and the salt and toss well to coat the pecans evenly. Continue stirring for a few minutes longer until all the water has evaporated, pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to cool.

Becky <boyle@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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