Chocolate Chile Pecan Brownies

Yield 6

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  • 2 tsp New Mexico ground chili powder
  • 1 cup unbleached flour
  • 1 cup candied pecans
  • 1 generous pinch Salt
  • 1 1/4 tsp vanilla
  • 10 tbsp unsalted butter cold
  • 4 oz unsweetened chocolate
  • 3 extra large eggs
  • 1 1/2 cups sugar


  1. Preheat oven to 350 degrees. Generously butter and lightly flour a 9 x 13-inch baking pan.
  2. Melt chocolate and butter in a heavy bottom pan over low heat, stirring well. Allow mixture to cool. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended.
  3. Stir in flour, ground chile and salt until just mixed. Fold in pecans and pour batter into pan, spreading evenly.
  4. Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean.