JALAPENO BROWNIES Source: Mr. ChileHead: Adventures in the Taste of Pain by James D. Campbell Yield: about 12 large brownies 2/3 cup semisweet chocolate chips 1/2 cup 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 to 8 Thai chilies, minced 3/4 cup walnuts, toasted and chopped Preheat oven to 350 degrees F. Lightly oil a 9 by 13-inch pan. Melt butter and chocolate chips 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. Add the flour and cocoa powder and mix until almost blended. Fold in the jalapenos, chilies and nuts. Transfer batter to the prepared pan. 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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