Chocolate chile pecan brownies
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Chocolate chile pecan brownies
  Chocolate    Brownies    Chiles    Pecans    Cookies  
Last updated 6/12/2012 1:15:15 AM. Recipe ID 44554. Report a problem with this recipe.
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      Title: Chocolate chile pecan brownies
 Categories: Cookie
      Yield: 16 Servings
      4 oz Unsweetened chocolate
     10 tb Unsalted butter
  1 1/2 c  Sugar
      3    Extra large eggs
  1 1/4 ts Pure vanilla extract
      1 c  Unbleached flour
      2 ts Hot ground red chile
      1 pn (generous) salt
      1 c  Carmelized pecans:
    1/4 c  Water
      2 tb Sugar
      1 c  Coarse chopped pecans
      1 tb Hot ground red chile
    1/4 ts Salt
  Preheat oven to 350. Generously butter and lightly flour 9x13 in.
  baking pan.  Melt chocolate and butter in a heavy-bottomed pan over
  low heat. Stir well and let cool a few minutes. Beat mixture w/ a
  wooden spoon until blended. Stir in sugar and mix well. Beat eggs and
  vanilla into the batter until well blended. Stir in flour, ground
  chile, and salt until just mixed. Stir in pecans and pour batter into
  pan, spread evenly. Bake for 25-30 minutes.
  Carmelized Pecans: 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
  thee ground chile 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.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 44554 (Apr 03, 2005)

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