Spicy Hot Chocolate Brownie Cookies

• 20 ounces, weight (13x9-inch Pan Size) Package Of Chewy Fudge Brownie Mix
• 3/4 teaspoons Dried Ground Chipotle Chile Pepper (found In The Spice Aisle)
• 1/2 teaspoons Cayenne Pepper
• 1/3 cups Vegetable Oil
• 2 whole Large Eggs
• 1 teaspoon Orange Juice Concentrate
• 1-1/4 cup Semisweet Chocolate Chips
• 1 cup Coarsely Chopped Pecans

1. Preheat oven to 350 degrees. Lightly spray baking sheets with nonstick cooking spray.
2. In a large bowl, combine brownie mix, chipotle and cayenne; add oil, eggs and orange juice concentrate. Stir with a wooden spoon just until blended. Stir in chocolate chips.
3. Drop dough by heaping tablespoonfuls 2" apart onto prepared pans. Sprinkle with chopped pecans, pressing the nuts lightly into the cookie.
4. Bake at 350 degrees for 11 minutes or until cracked in appearance and just barely set in the center when lightly touched. Cool on pans for 1-2 minutes; remove from pans to wire racks. Cool completely.
5. Store in an airtight container.
6. Makes about 3 dozen.
7. (Based on recipe from Duncan Hines.)

weight, pepper, cayenne pepper, vegetable oil, eggs, orange juice, chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/spicy-hot-chocolate-brownie-cookies/ (may not work)