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.”
READY IN:
55mins
SERVES:
6-9
UNITS:
US

Ingredients Nutrition

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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