Ingredients for Habanero Sauced Chocolate Chile Brownies
- 2 large eggs
- 1 ½ cups granulated sugar
- Brown Sugar
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- Red Chili Peppers
- Habanero Sauce
- Margarine
- Walnuts
- Chocolate Chips
- Vanilla
- Cool Whip
- Red Pepper Flakes
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How to Make Habanero Sauced Chocolate Chile Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Finely mince the habaneros (WEAR GLOVES!). Add the minced habaneros and the chopped chocolate to the batter and stir until evenly distributed.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting and serving.
- For the habanero sauce: While the brownies are baking, combine the habanero puree, lime juice, honey, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Let cool completely.
- Drizzle the habanero sauce over the cooled brownies before serving. Enjoy (responsibly)!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
180g
Fat
33g
Carbs
19g
