Yield: 8 servings.
2 Tbsp. Frank's® RedHot® Cayenne Pepper Sauce
½ cup cup butter or margarine, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
⅔ cup all-purpose flour
½ cup unsweetened cocoa
¼ tsp. baking soda
1 cup chopped pecans
½ cup mini chocolate chips
as needed for garnish, confectioners' sugar and pecan halves
optional, ice cream
optional, fudge sauce
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" microwave-safe pie plate. Arrange pecan halves on top. Place pie plate on top of an inverted custard cup set in a 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.
