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Chocolate Chile Pecan Brownies

4 ozs unsweetened chocolate
10 Tbs unsalted butter
1 1/2 cup sugar (castor)
3 extra large eggs
1 1/4 tsp pure vanilla extract
1 cup unbleached flour
2 tsp hot ground red chile
generous pinch of salt
1 cup Caramelized Pecans (see below)

Preheat oven to 350. Generously butter and lightly flour 9x13 in.
baking pan. Melt chocolate and butter in a heavy-bottomed pan over
low heat. Stir

well and let cool a few minutes. Beat mixture w/ a wooden spoon
until blended. Stir in sugar and mix well.

Beat eggs and vanilla into the batter until well blended. Stir in
flour, ground chile, and salt until just mixed. Stir in pecans and
pour batter into pan, spread evenly. Bake for 25-30 minutes.

Caramelized Pecans

1/4 cup water
2 Tbs sugar
1 cup coarse chopped pecans
1 Tbs hot ground red chile
1/4 tsp salt

In a small skillet, combine the water and sugar and stir over med.
heat for 2 minutes. Add pecans and stir well with a wooden scraper
as the water evaporates. After 3 or 4 minutes, add thee ground
chile and the salt and toss well to coat the pecans evenly. Continue
stirring for a few minutes longer until all the water has evaporated,
pecans are coated, and pan is dry. Turn nuts onto waxed paper or
plate to cool.


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