Ingredients
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2/3 cup semisweet chocolate or 2/3 cup bittersweet chocolate, finely chopped
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1/2 cup unsalted butter
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4 large eggs
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1/2 teaspoon salt
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2 cups sugar
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1 teaspoon vanilla
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1 1/4 cups all-purpose flour
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1/4 cup unsweetened cocoa powder
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6 -8 fresh Thai red chili peppers, minced
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3/4 cup walnuts, toasted and chopped
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5 large jalapeno peppers, minced
Instructions
- Preheat oven to 350 degrees.
- Lightly oil a 9-by-13-inch pan.
- Melt butter and chocolate together in a double boiler.
- Set aside to cool.
- In a large bowl, whisk or beat the eggs with the salt until foamy.
- Add the sugar and vanilla and beat until well blended.
- Add the chocolate-butter mixture and stir until just combined.
- Sift flour and cocoa together.
- Add the flour and cocoa powder and mix until almost blended.
- Fold in the jalapeños, chilies and nuts.
- Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
- Allow to cool, then cut into squares and dust with powdered sugar.