Habanasco Spicy Brownies
Recipe development and photography by Rochelle Keet
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 Habanasco Spicy Brownies are fudgy and dense, with just the right amount of kick at the end. Once you take a bite, give it a few moments and you will slowly start to feel the tingle!
servings:
15 brownies
PREP & COOK TIME:
15 mins prep time
30 mins cook time
calories:
172 per brownie
Butter, melted and cooled
1/2 cup
Sugar
1 cup
Eggs
3
Vanilla Essence
1 tsp
All-purpose Flour
1/2 cup
Cocoa Powder
3/4 cup
Salt
1/2 tsp
Chocolate Chips
1/2 cup
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 ADF 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.
NOTES:
- 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 ADF Habanasco Hot Sauce the next time you make it.
