This recipe uses ground hot chili powder to add punch to the chocolate flavor. I use a combination of chili powders to produce a mild to hot zing.
Source: Holiday Baking Vol. VIII, No. 3, 1998 pg 22
- 4 ounces unsweetened baking chocolate
- 10 tablespoons unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/4 teaspoon vanilla extract
- 1 cup flour, unbleached all-purpose
- 2 teaspoons chili powder (to taste)
- 1 pinch salt
- 1 cup caramelized pecans (recipe follows)
Preparation time 15mins
Cooking time 45mins
Preheat oven to 350 degrees F.
Generously butter and lightly flour a 7 X 10 inch baking pan.
Melt chocolate and butter in heavy bottomed pan over low heat or in microwave. Stir well and let cool a few minutes.
Beat mixture then add sugar, mix well. Beat in eggs and vanilla until well blended. stir in flour, chili, and salt, just until flour is mixed. Fold in Caramelized Pecans and pour batter into prepared pan.
Bake 25 to 30 minutes until toothpick test comes out clean. Cool in pan on rack for 5 minutes, then remove and cut brownies into pieces.
Cover in plastic dish with a lid until ready to serve.
These spicy nuts are great with stewed pears, on a salad or as a snack. I even make brownies with them!
source: Holiday Baking vol VIII, no 3 1998, page 22
Yields: 20 servings
¼ c water
2 T sugar
1 c coarse chopped pecans
1 T hot ground red chile
¼ tsp salt
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 ground chilies 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.