Jalapeno Brownies

2/3 cup semisweet chocolate chips
1/4 pound butter
4 eggs
1/2 teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 cup finely chopped jalapeno peppers
3/4 cup nuts, chopped

In a double boiler, melt butter and chocolate chips together.

In a large mixing bowl, beat the eggs with the salt until the mixture is foamy. Slowly beat in sugar until well blended. Beat in the vanilla extract. Remove mixer from the bowl.

With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour until almost blended. Stir in the peppers and the nuts.

Butter a 13 x 9-inch baking pan and pour in the batter. Bake at 350 degrees F for 25 to 30 minutes, or until the top crust cracks and the inside looks moist, but not runny. Cool thoroughly, then frost.

Chocolate Cream Cheese Icing:
4 ounces cream cheese
2 1/2 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1 1/2 tablespoons cocoa powder
1 1/2 cups confectioners' sugar, sifted

Cream the cheese and butter with a mixer. Add vanilla extract and milk. Add cocoa and 1 cup of the confectioners' sugar. Blend in well. Add remaining confectioners' sugar and mix to desired spreading consistency. Frost the cooled brownies.