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Habanero brownies
These spicy brownies will deliver a pleasantly delicious bite every time.
YIELDS
4
TO
5
Ingredients
- 1/2 cup + 2 tablespoons unsalted butter, cubed
- 85g dark chocolate, roughly chopped
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 habanero pepper, minced (remove seeds for less heat)
- 1 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- Flaky salt, to garnish
Directions
- Preheat oven to 350° F. Line an eight-inch x eight-inch pan with parchment paper and grease with cooking spray.
- Add butter and chocolate to a double boiler (a metal or glass mixing bowl set over a saucepan of simmering water, ensuring the water is not touching the bowl). Let butter and chocolate melt gently, stirring every so often. Once fully melted and incorporated, remove from heat and set aside.
- Add flour and cocoa powder to a small mixing bowl and whisk until fully incorporated. Set aside.
- Add granulated sugar, brown sugar, and habanero to a food processor and process on high for 30 seconds or until the habanero and sugars are completely incorporated. Add the sugar mixture to the bowl of a stand mixer fitted with the whisk attachment, along with the salt, eggs, vanilla extract and espresso powder. Turn the speed to medium-high and whisk until pale in colour, about four to five minutes.
- Turn the speed to low and slowly pour in the chocolate mixture. Once all the chocolate has been incorporated, slowly add the flour and cocoa mixture. Remove the bowl from the stand mixer and pour the brownie batter into the prepared pan.
- Bake for 35 minutes and chill in the fridge for one hour before serving. Enjoy!
