Chocolate Chile Pecan Brownies

4 oz Unsweetened chocolate

10 tb Unsalted butter

1 1/2 c Sugar (castor)

3 Extra large eggs

1 1/4 ts Pure vanilla extract

1 c Unbleached flour

2 ts Hot ground red chile

Generous pinch of salt

1 c Caramelized Pecans

Preheat oven to 350. Generously butter and lightly flour 9×13 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.

Chocolate Chip Blond Brownies

2 c Flour

1 ts Baking powder

1/2 ts Baking soda

1 ts Salt

1 c Chopped nuts

2/3 c Butter or margarine

2 c Packed brown sugar

2 Eggs, slightly beaten

2 ts Vanilla

6 oz Semi-sweet chocolate chips (1 package)

Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.