Jalapeno Brownies Food

AARON SANCHEZ'S MEXICAN BROWNIES

Aaron Sanchez's Mexican Brownies image

Provided by Aarón Sánchez

Categories dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 10

Ingredients

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Steps:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

JALAPENO BROWNIES

Jalapeno Brownies image

Make and share this Jalapeno Brownies recipe from Food.com.

Provided by Kim D.

Categories Bar Cookie

Time 55m

Yield 12 brownies

Number Of Ingredients 11

Ingredients

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

Steps:

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.

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