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Recipe: Dave Brum's Jalapeno Brownies
Similar Categories: Dave, Brums, Jalapeno, Brownies
2/3 c Semisweet chocolate chips
1/4 lb 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
8 Tiny Thai chiles
3/4 c Chopped walnuts or pecans
Chocolate Cream Cheese
Icing:
8 oz Cream cheese
3 tb Butter
1 ts Vanilla
4 tb Milk or cream
3 tb Cocoa or to taste
3 c 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 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.
1/4 lb 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
8 Tiny Thai chiles
3/4 c Chopped walnuts or pecans
Chocolate Cream Cheese
Icing:
8 oz Cream cheese
3 tb Butter
1 ts Vanilla
4 tb Milk or cream
3 tb Cocoa or to taste
3 c 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 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.
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