Title: Dave Brum's Jalapeno Brownies.
Categories: Spice Bar
Yield: 1 Servings

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.

Anne FROM: Chile-Heads Digest & Mailing List and adapted by: From: Dave Drum Date: 26 Sep 97 National Cooking Echo Ä

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