Spicy Chocolate Habanero Brownies
Spicy Chocolate Habanero Brownies – Regular & Gluten-Free Versions for Every Chilli Lover
Turn up the heat in your baking with these rich, fudgy Spicy Chocolate Habanero Brownies, available in both classic and gluten-free versions. Whether you’re a traditional baker or need a gluten-free option, this recipe delivers a bold, indulgent twist on a chocolate favourite – infused with the fiery flavour of Exotic Chillies Red Habanero Chilli Paste.
The regular version uses plain flour for a chewy, decadent texture that chocolate lovers crave. Meanwhile, the gluten-free version swaps in almond meal or a gluten-free flour blend to keep the brownies just as moist and rich, without compromising on flavour. In both cases, the habanero chilli paste adds a warm, lingering heat that beautifully balances the deep cocoa and dark chocolate.
Perfect for chilli lovers, spicy food enthusiasts, or anyone looking to explore cooking with chillies, this recipe is as versatile as it is delicious. Serve them at your next gathering, enjoy with a scoop of vanilla ice cream, or drizzle with chilli caramel for a next-level dessert experience.
Whether you’re gluten-free or just craving something with a spicy kick, these chilli chocolate brownies are sure to become a standout favourite. Bold, indulgent, and easy to make – this recipe brings the heat to your sweet tooth.
Spicy Chocolate Habanero Brownies
Servings: 12 | Prep time: 15 mins | Cook time: 25–30 mins
Ingredients
-
150g unsalted butter
-
200g dark chocolate (70% cocoa), chopped
-
1 tbsp Exotic Chillies Red Habanero Chilli Paste (adjust to taste)
-
3 large eggs
-
250g caster sugar
-
1 tsp vanilla extract
-
100g plain flour
-
30g cocoa powder (unsweetened)
-
½ tsp salt
-
Optional Add-ins: chocolate chips, chopped nuts, or a pinch of cinnamon
Instructions
-
Preheat & Prepare:
-
Preheat your oven to 175°C (fan 160°C).
-
Grease and line a 20cm square baking tin with baking paper.
-
-
Melt Butter & Chocolate:
-
In a heatproof bowl over a saucepan of simmering water (or in the microwave), melt the butter and dark chocolate together, stirring occasionally.
-
Once melted, remove from heat and stir in the Habanero Chilli Paste. Mix well.
-
-
Whisk Eggs & Sugar:
-
In a separate bowl, whisk the eggs, sugar, and vanilla until light and slightly frothy (about 2–3 minutes).
-
-
Combine Mixtures:
-
Slowly pour the chilli-chocolate mixture into the egg mixture while stirring constantly.
-
Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
-
Stir through any optional add-ins here.
-
-
Bake:
-
Pour the batter into your prepared tin and smooth the top.
-
Bake for 25–30 minutes, or until a skewer inserted comes out with a few moist crumbs (don’t overbake).
-
-
Cool & Slice:
-
Let brownies cool completely in the tin before slicing into squares.
-
Store in an airtight container for up to 5 days (if they last that long!).
-
Gluten-Free Spicy Chocolate Habanero Brownies
Servings: 12 | Prep time: 15 mins | Cook time: 25–30 mins
Ingredients
-
150g unsalted butter
-
200g dark chocolate (70% cocoa), chopped
-
1 tbsp Exotic Chillies Red Habanero Chilli Paste (adjust to taste)
-
3 large eggs
-
250g caster sugar
-
1 tsp vanilla extract
-
100g almond meal (or use gluten-free plain flour blend)
-
30g unsweetened cocoa powder
-
½ tsp salt
-
Optional add-ins: chocolate chips, chopped walnuts, or a pinch of cinnamon
Instructions
-
Preheat & Prepare:
-
Preheat oven to 175°C (fan 160°C).
-
Line a 20cm square tin with baking paper and lightly grease.
-
-
Melt Butter & Chocolate:
-
Gently melt the butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave.
-
Stir in the Habanero Chilli Paste and set aside.
-
-
Whisk Wet Ingredients:
-
In a mixing bowl, whisk the eggs, caster sugar, and vanilla until light and fluffy (about 2–3 minutes).
-
-
Combine Mixtures:
-
Fold the chilli-chocolate mixture into the egg mix.
-
Sift in the cocoa powder, then add the almond meal and salt. Mix gently until smooth.
-
Stir in any optional extras now.
-
-
Bake:
-
Pour into prepared tin and smooth the top.
-
Bake for 25–30 minutes, or until the centre is set but still fudgy.
-
-
Cool & Serve:
-
Let cool completely in the tin before slicing.
-
Keeps in an airtight container for up to 5 days.
-
One thought on “Spicy Chocolate Habanero Brownies”