The Return of the Jalapeņo

Saturday, March 13 2004 @ 03:25 PM PST

Contributed by: matt

I eagerly checked my mail yesterday because I've been waiting for a week for the arrival of the Dresden Dolls eponymous studio album, and found there instead a letter from my aunt. It seems that news of my jalapeņo fetish has leaked to the family (providing, no doubt, a source for amusement given our northern european heritage and typically New England fare at family gatherings), and she had clipped a recipe for me from (I think) the Boston Globe.

When I was doing research for the Ode to Jalapeņo, one of the consistent problems I encountered was finding a dessert that actually sounded good. Believe it or not, to me, this one fits that bill.

Jalapeņo Brownies
(preparation time: 50 minutes)

Ingredients:
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 jalapeņo peppers, minced
6 to 8 Thai chilies, minced
3/4 cup walnuts, toasted and chopped

Prehead oven to 350 degrees. 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 jalapeņos, chilis 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.

Makes about 12 large brownies.


(recipe from James D. Campbell's Mr. ChileHead: Adventures in the Taste of Pain, ECW Press, 2003, $15.95 list price)

Personally, I think I'd forgo the walnuts, but that's just me.

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