Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Chocolate Chile Pecan Brownies

Yield: 16 Servings

Ingredients and directions for this recipe

4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
1 pn (generous) salt
1 c Carmelized pecans:
1/4 c Water
2 tb Sugar
1 c Coarse chopped pecans
1 tb Hot ground red chile
1/4 ts Salt

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.

Carmelized Pecans: In a small skillet, combine the water and sugar and stir
over med. heat for 2 minutes. Add pecans and stir well with a wooden
scraper as the water evaporates. After 3 or 4 minutes, add thee ground
chile and the salt and toss well to coat the pecans evenly. Continue
stirring for a few minutes longer until all the water has evaporated,
pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to
cool.

Becky boyle@nevada.edu

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Chocolate Chile Ice Cream
Next recipe Chocolate Chile Truffles

Or try one of these recipes:
Gourmet Quiche
Salmon Loaf #4