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Believe it or not, the spicy flavor of the chiles goes well with the sweet chocolate brownies.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 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, chiles, and walnuts.

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.

Yield: about 12 large brownies

Nutritional information per serving: 364 calories, 17 grams total fat (7 grams saturated fat), 52 grams carbohydrate, 6 grams protein, 83 milligrams cholesterol, 188 milligrams sodium.

Recipe Source: Mr. ChileHead: Adventures in the Taste of Pain by James D. Campbell (ECW Press)
Reprinted with permission.

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