Habanero Brownies

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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  • 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


Prep the pan
    • Butter a 13×9 inch baking pan
    • Line the pan with either parchment or foil (see how to line the pan here )
    • 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)

Recipe from Baking Sense, 2015