A brownie with a kick
- Mix 1.5 stick softened butter
- 2/3 cup turbinado sugar
- 2 eggs
Cream butter and sugar, beat in eggs
- Combine 1.25 cups of flour: white(1/2cup), almond (1/2cup), ground flax. (needs more flour?)
- Stir flour into batter with 1 T Chimayo Red Chili Powder, 1/4 t. salt, 1/2 t. baking powder, 1T. cocoa powder
- Add 1/2 cup chopped chocolate bits (or chips), 1/4 freeze-dried raspberries, and 1/2 chopped pecans.
- Spread into a greased (parchment paper sucked) 9×9 inch pan (my pan was too big)
- Bake at 350°F for 16 minutes. Remove from oven and cool.
Cool.
Cut into bars.
