Tex-Mex Brownies the Editors of Publications International, Ltd.
Ground red pepper gives these south-of-the-border brownies a slightly hot bite that goes well with chocolate.
Makes 16 brownies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||to 1 teaspoon ground red pepper|
|1/2||cup all-purpose flour|
|1||cup (6 ounces) semisweet chocolate chips|
- Preheat oven to 325°F. Grease and flour an 8-inch square pan. Melt butter and unsweetened chocolate in small heavy saucepan over low heat. Remove from heat. Stir in pepper; cool. Beat eggs in medium bowl until light. Add sugar, beating well. Blend in chocolate mixture. Stir in flour and vanilla. Spread batter evenly in prepared pan. Bake 30 minutes or until firm in center. Remove from oven; sprinkle chocolate chips over the top. Let stand until chocolate is melted, then spread evenly over brownies. Cool completely in pan on wire rack. Cut into 2-inch squares.
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