Prep 20 mins
Cook 35 mins
I adopted this recipe in 2006. I haven't yet tried these brownies, but I plan to very soon.
- 2⁄3 cup semisweet chocolate or 2⁄3 cup bittersweet chocolate, finely chopped
- 1⁄2 cup unsalted butter
- 4 large eggs
- 1⁄2 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 5 large jalapeno peppers, minced
- 6 -8 fresh Thai red chili peppers, minced
- 3⁄4 cup walnuts, toasted and chopped
- Preheat oven to 350 degrees.
- Lightly oil a 9-by-13-inch pan.
- Melt butter and chocolate together in a double boiler.
- Set aside to cool.
- In a large bowl, whisk or beat the eggs with the salt until foamy.
- Add the sugar and vanilla and beat until well blended.
- Add the chocolate-butter mixture and stir until just combined.
- Sift flour and cocoa together.
- Add the flour and cocoa powder and mix until almost blended.
- Fold in the jalapeños, chilies and nuts.
- Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
- Allow to cool, then cut into squares and dust with powdered sugar.
The brownies are great. I seeded the jalapeÃ±os and only added 3 Thai chili peppers. I did a taste test w/ my b-friend and co-workers - all said it could be spicier, so I am making them just as the directions instruct. Update will be later :)
Wow, what an interesting aftertaste this produces! Leaves your tongue a little tingling feeling. My favorite farmer's market was actually out of Thai red chile peppers. I used 3 serrano peppers instead because they're hotter than jalapenos and bigger than Thai peppers. The heat's there, but I can take more. The next time, I'll make sure I have the red chilies before making this again! Thank you!
The recipe made a lot more than 12 brownies! I had fun with this one...took them to an art show as a treat, and put a sign "Spicy Witch Brownies...eat at your own risk" They were really really hot, and very yummy! Some people wanted to strangle me! But I couldn't quit eating them. The problem with jalapeños is that they can vary so much in the heat factor. I've tasted jalapeños that were so mild they tasted like regular green peppers, and I've had them so hot that just licking my finger after touching makes me sweat! I got some hot ones this time.