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Servings: 8 servings

Prep Time: 20

Cook Time: 6


1/2 cup (1 stick) butter or margarine, softened

1 cup sugar

2 large eggs

2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1 cup chopped pecans

1/2 cup mini chocolate chips

Pecan halves

Confectioners' sugar

Ice cream (optional)

Fudge sauce (optional)


Beat butter, sugar, eggs, Frank's RedHot Sauce and vanilla in a large bowl of an electric mixer on medium speed mix until light and fluffy. Blend in flour, cocoa and baking soda. Beat until smooth. Stir in chopped nuts and mini chips. Spread into a greased deep-dish 9-inch microwave-safe pie plate. Arrange pecan halves on top.

Place pie plate on top of an inverted custard cup set in the microwave oven. Microwave, uncovered, on HIGH for 6 minutes or until a toothpick inserted in center comes out clean, turning once. (Brownie may appear moist on surface. Do not overcook.) Cool completely on cake rack.

Dust top with confectioners' sugar. Cut into wedges. Serve with ice cream and fudge sauce, if desired.


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