Habanero laced brownies

Ingredients

Brownies:

• 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

Frosting:

• 3/4 cup cocoa powder
• 1/2 cup agave nectar
• 2 teaspoons pure vanilla extract
• 1 tablespoons coconut oil
• 1/2 teaspoon sea salt

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Preparation

• 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.