We never thought to put Habaneros in anything other than our savory dishes...until now! These ooey, gooey brownies are bites of heavenly chocolatey deliciousness with a little surprise kick of heat from fresh habaneros. Not too spicy, not too sweet, but just right! If you're not already a fan of chilis and chocolate, these brownies are guaranteed to win you over.
PREP: 10 Min. | COOK: 35 Min. | TOTAL: 50 Min.
- 1 1/4 cups cake flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 9 oz semi-sweet chocolate, chopped
- 1 1/2 sticks unsalted butter, cut into 1" chunks
- 1 1/2 cups granulated sugar
- 1 Habanero pepper, seeds and ribs removed, minced
- 1 tablespoon vanilla extract
- 4 large eggs
- chocolate frosting (optional)
- shaved white chocolate, for garnish (optional)
- vanilla ice cream, for serving (optional)
How To Make
STEP 1: Preheat the oven to 350°F. Butter a 13x9 inch baking pan and line with parchment paper.
STEP 2: In a small bowl, add the flour, salt, baking powder and cinnamon. Whisk to combine the ingredients and set aside
STEP 3: Place the chopped chocolate and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted. Stir the sugar, Habanero and vanilla into the chocolate mixture. Add the eggs, two at a time and stir until combined. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.
STEP 4: Bake until the brownies puff up a bit and a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool in the pan to room temperature. Spread the chocolate frosting over the brownies and top with shaved white chocolate. Refrigerate until frosting sets and the brownies are firm.
STEP 5: Use the parchment paper to lift the brownies out of the pan onto a cutting board and slice into squares. We recommend serving with a scoop of vanilla ice cream. Enjoy!
Image and Recipe by Eileen Gray.