Habanero laced brownies

12 servings
15 min
30 min
Very Easy


Number of serving: 12


1 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon sea salt

1 cup coconut oil

6 oz unsweetened chocolate

2 habanero peppers, seeded, halved and roasted*

1 cup agave nectar

1 tablespoon pure vanilla extract

4 eggs, lightly beaten


3/4 cup cocoa powder

1/2 cup agave nectar

2 teaspoons pure vanilla extract

1 tablespoons coconut oil

1/2 teaspoon sea salt


  • Preheat oven to 350 degrees with the rack in the middle position. Line a 9x13 inch pan with foil, and spray with non-stick spray.
  • Whisk together flour, baking powder, soda, and sea salt, and set aside. In a large bowl, place chcocolate and oil.
  • Microwave in 30 second intervals, stirring in between to melt the chocolate, until the chocolate and oil are smooth and well combined.
  • In a food processor, combine habaneros and agave nectar, and process until peppers are very finely chopped and well blended into the agave nectar.
  • Pour into the bowl with the chocolate mixture, along with vanilla and whisk to blend until well incorporated.
  • Add eggs, and whisk until well combined, then add the flour mixture and whisk until well blended.
  • Pour into the prepared pan and bake for 25-35 minutes until set, starting to pull away from the edges of the pan and a toothpick inserted into the center comes out fairly clean.
  • Do not overbake! Let cool in pan for about 10 minutes, then lift foil out by the edges and cool on a rack.
  • To make frosting, combine all ingredients in a bowl and whisk until smooth. Spread over brownies. Let set for at least an hour, then cut into 24 bars.
F Fragrant Vanilla Cake


Habanero Laced Brownies, photo 1
Habanero Laced Brownies, photo 2
Habanero Laced Brownies, photo 3
Habanero Laced Brownies, photo 4

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