HABANERO "SAUCED" CHOCOLATE CHILE BROWNIES
This is my mother's recipe. These brownies have the right balance of sweet and spicy. Gloves will be needed for preparing this.
Provided by K-La4509
Categories Dessert
Time 55m
Yield 6-9 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 522.4, Fat 31.1, SaturatedFat 6.7, Cholesterol 70.5, Sodium 235.1, Carbohydrate 58.8, Fiber 3.4, Sugar 45.2, Protein 7.4
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