Habanero Brownies are rich with chocolate and butter and spiced with a whole habanero pepper. The ganache on top just makes these brownies even better!
This recipe was inspired by a bottle of wine I bought while on vacation in New Mexico. I’m not usually one for organized tours, but one of the best days of the vacation was a white water rafting/wine tasting day we booked with a local Santa Fe tour operator.
The guide picked us up at our hotel at 7 am and drove us to the rafting take-off point. After the rafting she picked us up for an afternoon of touring and tasting at local wineries. It was a great day and we tasted some nice wines, but by the 5th winery our palates were pretty overwhelmed. The last wine poured was a red wine made with chocolate and chiles. Well, that woke our palates up! What could be more New Mexican? So we bought a bottle for fun.
We were invited to dinner at a friend’s house this weekend and I decided to bring along the chocolate-chile wine to share. I wanted to make a dessert to go with it and that’s how this recipe came to be.
The Heat Level of Habaneros can vary…Make Your Habenero Brownies as hot as you like!
I love Habanero peppers. Yes, they can be quite hot, but they have a lovely, fruity flavor once you get passed the heat. I used a whole pepper because the one I had was not super hot. Because the heat level can vary from pepper to pepper, I suggest (unless you’re a real chile-head) you add a little at a time until you get the heat level you like. The butter, flour and sugar in the brownie does tame the heat a little.
A full tablespoon of cinnamon compliments both the chocolate and the chile in these Habanero Brownies. I used Ceylon, or true, cinnamon, which may also be labeled as “Mexican” cinnamon. Regular cinnamon (cassia) will also work if you can’t find Ceylon cinnamon.
This is my new favorite brownie!
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