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

Jayme B

NC Certified Environmental Educator

Garden Conservancy Regional Representative

JC Raulston Arboretum Volunteer