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.


Habanero Laced Brownies, photo 1Habanero Laced Brownies, photo 2Habanero Laced Brownies, photo 3Habanero Laced Brownies, photo 4
F Fragrant Vanilla Cake

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