Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           semisweet chocolate chips
   1      stick         butter
   4      large         eggs
     1/2  teaspoon      salt
   2      cups          sugar
   1      teaspoon      vanilla
   1 1/4  cups          flour
     1/4  cup           cocoa
   5      large         jalapenos -- (ten fresh ones
                        -- were
                        -- called for)
   1 1/2  tablespoons   chopped habaneros
   6                    tiny thai chiles -- up to 8
     3/4  cup           chopped walnuts or pecans
                        ***CHOCOLATE CREAM CHEESE ICING***
   8      ounces        cream cheese
     1/3  stick         butter
   1      teaspoon      vanilla
   4      tablespoons   milk or cream
   3      tablespoons   cocoa or to taste
   3      cups          sifted powdered sugar -- about

Preparation:

Melt butter and chocolate chips together in a microwave or a double boiler. In a large bowl, beat eggs with salt until foamy. Slowly beat in sugar until well blended. Beat in vanilla. With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour and cocoa until almost blended. Stir in chopped seeded ***(I don't seed ANY chile pepper) peppers and nuts. Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or until top crust cracks and inside looks moist but not runny. Cool. Do not try to cut brownies while warm. cream cheese icing: Cream cheese and butter. Add vanilla and milk. Add cocoa and 2 cups powdered sugar. Blend well. Add remaining powdered sugar and mix to desired spreading consistency. Frost brownie