1. Preheat oven to 350 degrees. Lightly oil a 9-by-13-inch baking dish.
2. Melt butter and chocolate chips together. Set aside to cool.
3. In a large bowl, whisk or beat eggs with salt until foamy.



4. Add sugar and vanilla and beat until well-blended. Add chocolate-butter mixture and stir until just combined. Add flour and cocoa and mix until almost blended.
5. Fold in jalapeños, Thai chiles and nuts.



6. Transfer batter to prepared pan and bake until top forms a cracked crust and inside looks slightly moist, 30 to 35 minutes.
7. Allow to cool, then cut into squares.

Makes 12 large squares.

*I was unable to find Thai chiles at my local super markets. Instead I substituted one habanero chili for all of the Thai chiles.
**Since I dislike walnuts in brownies, I omitted them from the recipe.