Pepper Brownies

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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2/3 cup semisweet chocolate chips
1 stick butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/4  cups cocoa
5 large Jalapenos
1 1/2 tablespoons chopped Habaneros
6 to 8  Thai chiles

3/4 cup chopped walnuts or pecans

Chocolate Cream Cheese icing:

8 oz. cream cheese
1/3 stick of butter
1 teaspoon vanilla
4 tablespoons milk or cream
3 tablespoons cocoa or to taste
3 cups sifted powdered sugar


  • Melt butter and chocolate chips together in a microwave or a double boiler.
  • In a large bowl, beat eggs with salt until foamy. Slowly beat in sugar until well blended. Beat in vanilla.
  • With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour and cocoa until almost blended. Stir in chopped and seeded peppers and nuts.
  • Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny.
  • Cool. Do not try to cut brownies while warm. Top with chocolate cream cheese icing.

For the icing:

Cream cheese and butter. Add vanilla and milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining powdered sugar and mix to desired spreading consistency. Frost brownies.

Recipe adapted from Pepper Fool, 1997