Title: Chocolate Chile Pecan Brownies
Categories: Check
Yield: 4 Servings
| 4 | oz | Unsweetened chocolate |
| 10 | tb | Unsalted butter |
| 1 1/2 | c | Sugar (castor) |
| 3 | | Extra large eggs |
| 1 1/4 | ts | Pure vanilla extract |
| 1 | c | Unbleached flour |
| 2 | ts | Hot ground red chile |
| | | Generous pinch of salt |
| 1 | c | Carmelized Pecans (see |
| | | Below) |
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.