If you were lucky enough to get a bottle of jalapeno oil in your stocking (and I’m sure everyone did, right?), you may appreciate this recipe for Jalapeno Oil Brownies. These are chewy dark chocolate brownies with a bit of heat. I got the idea from, well — I don’t know. I’ve been putting chile in brownies forever, but not jalapeno — mostly chipotle and cayenne.
I wasn’t sure how the fruity flavor of jalapeno would be, but it was quite pleasant. You can barely taste it at first, then it slowly creeps in and leaves a lingering hot finish. Walnuts and chocolate chips add a little more texture to this very dense, chewy brownie, and next time I might even add a little cranberry. In any case, the jalapeno oil stays.
I made Jalapeno Oil Brownies because I was bored and wanted to do something jalapeno oil, but they’d be great for Cinco de Mayo.
Jalapeno Walnut Brownies
Ingredients
- 6 tablespoons unsalted butter (84 grams)
- 1 cup plus 2 tablespoons granulated sugar (220 grams)
- 1/2 cup plus 2 tablespoons Hershey's Dark cocoa powder (50 grams)
- 2 tablespoons jalapeno oil I used Boyajian
- 3/4 cup all-purpose flour 96 grams
- 3/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 large cold eggs
- 2/3 cup toasted and chopped walnuts
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
- In a small saucepan, melt the butter over medium heat. Add the sugar, reduce heat slightly and stir for about a minute or until shiny and sugar has dissolved. Remove from heat and stir in the cocoa powder and jalapeno oil. Let mixture cool for about 10 minutes.
- While mixture cools, stir the flour, salt and baking powder together in a small bowl or measuring cup.
- In a mixing bowl, gently whisk (do not beat) together the eggs and vanilla. Stir the chocolate mixture into the egg mixture until blended, then stir in the flour mixture. Let the mixture cool slightly if it is still warm, then stir in the walnuts and the chocolate chips.
- Spread mixture in the pan and bake for about 28 minutes or until brownies appear set. Let cool completely. For a cleaner cut, chill before cutting.
Holiday Baker Man
This will spice up my life!
Rebecca
Sounds good! I’ve used canned green/Anaheim chilies in brownies before and that’s good too. It’s almost fruity with a very slight warmth.
Cookie Sleuth
Mr. Sleuth would love these!