Habanero Brownies

Ingredients:

1 1/4 cups (5 oz) cake flour

1/2 teaspoon salt

3/4 teaspoon baking powder

1 tablespoon ground cinnamon (preferably Mexican or “true” cinnamon)

9 ounces bittersweet chocolate, chopped

6 ounces (1 1/2 sticks) unsalted butter, cut into 1″ chunks

1 Habanero pepper, seeds and ribs removed, minced

1 1/2 cups (12 oz) granulated sugar

4 eggs

1 tablespoon vanilla extract

1 cup Chocolate Ganache

Instructions:

Prep the pan

Butter a 13×9 inch baking pan

Line the pan with either parchment or foil

Preheat the oven to 300°f convection or 325°f regular

Make the batter:

Sift together the flour, salt, baking powder and cinnamon, set aside

Combine 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 minced Habanero and the vanilla into the chocolate mixture.

Add the granulated sugar to the chocolate mixture, stir to combine

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

Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 25-30 minutes)

Cool in the pan to room temperature

Spread the ganache evenly over the brownies

Refrigerate until the ganache is set and the brownies are firm

Use the parchment paper to lift the brownies out of the pan onto a cutting board

Cut into 48 squares (for clean edges wipe the knife with a damp cloth between cuts)