This morning my friend Helen Yoest, and fellow J C Raulston Volunteer appeared on My Carolina Today.
Click Here to see Helen’s charming interview.
Plants with Benefits will inspire you to create… Avacado on Toast with a drizzle of Virgin Olive Oil for breakfast—I am fanning myself at the imagery—Thank goodness Helen gave out fans at a recent talk—I keep it with my Copy!
Then for a sinful treat with historical Benefits back to 7,000 BC – Chili and Chocolate oozing the ancients and thoughts of Johnny Depp too. It’s all in Plants with Benefits!
Somehow knowing you’re taking a bite out of history makes HOT decadence guilty free! Thanks Helen.
Jayme’s Quick Chile-Chocolate Brownies
· 1 1/2 teaspoons vanilla
· ¼ Vegetable oil
· ¼ Water
· 1 egg, at room temperature
· 1 1/2 teaspoons vanilla
· 1 box Ghirardelli Triple Fudge Brownie Mix
· 1 1/4 teaspoons ancho chile powder
· 1/2 teaspoon salt
· 1 cup chopped and toasted pecans* (optional)
For the glaze:
· 1/4 cup confectioners’ sugar, sifted
· 2 tablespoon cocoa powder
· 2 tablespoons unsalted butter, melted
· 1 tablespoon coffee-flavored liqueur
· 1/2 teaspoon vanilla
· 1/4 teaspoon chipotle chile powder
Preheat the oven to 325°F. Lightly grease a 8x8x2-inch baking pan.
*Heat frying/sauté pan to medium.
Add Pecans, stirring occasionally for approximately 4-5 minutes or until they release their roasted aroma. Chop when cool. Well worth doing, unless you prefer nut free.
In a medium bowl, whisk together; Vegetable oil, Water, add the egg. Stir in the vanilla.
Add fudge pouch (enclosed with mix)
In a separate bowl – whisk brownie mix, ancho chile powder, and salt;
Gradually add the dry ingredients to the chocolate mixture, stirring well until fully combined.
Stir in the pecans.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan.
Cool brownies for 1 hour in the pan.
To make the glaze: in a medium bowl, combine the confectioners’ sugar, cocoa powder, butter, liqueur, vanilla, and chile powder; blend until smooth. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the brownies.
Cut them into 20 bars.
Makes 20 brownies
WE love them with a little caramel/vanilla ice cream on the side!
Enjoy – living the EntwinedLife
NC Certified Environmental Educator
Garden Conservancy Regional Representative
Sounds so good! If I ever cook again I’ll have to try it!
Beautiful irises. Are they from your garden? I’ll check out the interview. The brownie looks totally decadent and delicious.
Yes, Susie, the Irises are blooming!