Connie's jalapeno brownies

18 servings

Ingredients

Quantity Ingredient
⅔ cup Chocolate chips, semi-sweet
¼ pounds Butter
4 Egg
½ teaspoon Salt
2 cups Sugar
8 ounces Cream cheese
5 tablespoons Butter
1 teaspoon Vanilla
Moe's Market Cafe
Austin, TX
1 teaspoon Vanilla
1¼ cup Flour
10 Jalapeno
¾ cup Nuts; chopped
4 tablespoons Milk or cream
3 tablespoons Cocoa
3 cups Sugar, confectioners, sifted

Directions

CHOCOLATE CREAM CHEESE ICING

Seed and devein jalapenos, and chop finely. In the top of a double boiler, melt butter and chocolate chips together.

In a large mixing bowl, beat the eggs with the salt until the mixture is foamy. Slowly beat until sugar until well blended. Beat in the vanilla. Remove mixer from bowl. With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour until almost blended. Stir in the jalapenos and chopped nuts. Butter a 9"x13" baking pan, and pour in the batter. Bake at 350 F. for 25 to 30 minutes, or until the top crust cracks and the inside looks moist but not runny. Cool. (Don't try to cut the brownies while warm.) Serve plain or with chocolate cream cheese icing.

For icing: Cream the cream cheese and butter with a mixer. Add vanilla and milk. Add cocoa and two cups powdered sugar. Blend in well. Add remaining powdered sugar and mix to desired spreading consistency. Frost the brownies.

Note: Ten jalapenos may seem scary, but that's what the recipe calls for, and that's what we used. The brownies were very moist and had a jalapeno flavor, but were not hot. However, this might vary from batch to batch of peppers.

Submitted By SAM WARING On 05-01-95

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