Habanasco Spicy Brownies
Apr 01, 2021
Habanasco Spicy Brownies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
15 brownies
Prep Time
15 minutes
Cook Time
30 minutes
Calories
172
Chillies and chocolate are a classic combination where each ingredient brings out the best of the other. They’re both tropical fruits, and date as far back as Aztec times. It’s even thought that they used to season their hot chocolate with chile pepper! In Mexico, adding chillies to chocolate, or chocolate to meat-based dishes, is not uncommon. Chillies add a kick to chocolate desserts, while chocolate adds an extra layer of richness to meat dishes. These Habanero Brownies are fudgy and dense, with just the right amount of kick at the end. Once you take a bit, give it a few moments and you will slowly start to feel the tingle!
Rochelle Keet
Ingredients
-
½ cup butter, melted and cooled
- 1 cup sugar
- 3 eggs
-
2 tsp Habanasco Fermented Habanero Hot Sauce
- 1 tsp vanilla essence
- ½ cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp salt
- ½ cup chocolate chips
Directions
Preheat the oven to 350°F/180°C.
- In a mixing bowl, whisk together the butter and the eggs. Add the sugar and whisk until fluffy and light yellow.
- Add the vanilla essence and the Habanasco Hot Sauce and mix through.
- Sift in the flour, cocoa powder, and salt. Fold the mixture with a spatula until all the ingredients are thoroughly incorporated and you no longer see dry flour.
- Stir through the chocolate chips. Pour the batter into a brownie pan line with parchment paper, and smooth with a spatula.
- Bake for 20-25 minutes. The brownies should be slightly undercooked. Test it with a wooden skewer or metal cake pen. If it’s completely clean, it’s overcooked. If it’s covered with batter, it’s too undercooked. There should only be a few bits of batter left on the skewer.
- Leave the brownies to cool slightly in the brownie pan. Once cooled, transfer the brownies to a cooling rack.
- The brownies can be stored in an airtight container in the refrigerator for up to 1 week. They also freeze well. Simply wrap them with plastic wrap, and freeze for up to 3 months. To serve, thaw them at room temperature, or add them to the microwave for about 30 seconds.
Recipe Note
- When mixing the batter, it will at first look as if there isn’t enough moisture. But don’t be tempted to add more, otherwise the batter will be too runny. Just continue mixing. If you see that it still remains dry, you can add 1-2 tbsp milk, but no more than that!
- These Habanero Brownies have just the right amount of burn. You will feel a slight tingle at the back of your throat. Start with 2 tsp, and if you feel it didn’t have enough kick, you can add more Habanasco Hot Sauce the next time you make it.
