Habanero sauced Chocolate Chile Brownies |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This is my mother's recipe. These brownies have the right balance of sweet and spicy. Gloves will be needed for preparing this. Ingredients:
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) |
Directions:
1. Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
2. Blend in blender with a small amount of the soaking water to create a paste-like consistency.
3. Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
4. Add nuts, chocolate chips and vanilla. Mix well.
5. 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.
6. Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.
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