"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate, Chile, and Cinnamon Brownies Recipe

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This recipe for Chocolate, Chile, and Cinnamon Brownies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robyn Anderson


1 cup butter
4 ounces unsweetened baking chocolate
2 cups sugar
1 teaspoon vanilla
3 eggs
1/2 teaspoon salt
3/4 cup flour
2 tablespoons new Mexico chili powder
2 tablespoons cinnamon
1 cups chopped walnuts
cup powdered sugar
1 teaspoon new Mexico chili powder

Melt the butter and chocolate in a microwavable container for 1-2 minutes; stir until melted. Pour the mixture into a large mixing bowl and blend with the sugar and vanilla. Add the eggs, salt, flour, chili powder, and cinnamon and mix well. Stir in walnuts.

Spread the batter into a well-greased 13x9 inch baking dish. Bake at 350 25-30 minutes or until just done in the center. Mix the powdered sugar and chili powder. Sprinkle over the brownies. Cut into squares.
Great with ice cream




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