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 Chocolate Chili Brownies
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
