Prep 20 mins
Cook 35 mins
This is my mother's recipe. These brownies have the right balance of sweet and spicy. Gloves will be needed for preparing this.
- 2 eggs
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup flour
- 2 tablespoons cocoa powder
- 6 red chili peppers, pods pureed (med to hot)
- 1 teaspoon habanero sauce
- 1⁄2 cup margarine
- 3⁄4 cup chopped walnuts or 3⁄4 cup pecans
- 1⁄4 cup chocolate chips, melted in 1 tbs. water
- 1⁄4 cup chocolate chips
- 1 tablespoon vanilla
- Cool Whip or real whipped cream
- red pepper flakes (optional)
- Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
- Blend in blender with a small amount of the soaking water to create a paste-like consistency.
- Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
- Add nuts, chocolate chips and vanilla. Mix well.
- Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.
- Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.
I love this recipe! I found it a few years ago on another website and absolutely LOVE it! Be warned, though. Simmering the chiles will make your whole house smell like their spicy aroma! It's fabulous if you're a chilehead, but it could be surprising to someone not used to it.