Homemade Habanero Brownies Food
HOMEMADE HABANERO BROWNIES
Make and share this Homemade Habanero Brownies recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Make brownies: Preheat oven to 350°F Spray 8x8-inch baking pan with baking spray; set aside. Place chocolate and margarine in medium microwave-safe bowl. Microwave on HIGH for about 1-1/2 minutes or until melted. Add chili powder, habanero powder, rind and concentrate. Blend well; set aside.
- Place sugar and eggs in large bowl. Beat with electric mixer on medium-high 1 minute or until light yellow color. Gradually add the flour while mixing on low until just incorporated. Add chocolate mixture; mix until well blended.
- Spread batter evenly into baking pan. Bake for 28 - 30 minutes or until a toothpick comes out clean when inserted in center. Cool on rack completely before frosting.
- Make frosting: Place cream cheese, Blue Bonnet and concentrate into large bowl. Beat with electric mixer on medium-high for 2 minutes or until creamy and smooth. Gradually add confectioners' sugar, beating until creamy and smooth. Frost cooled brownies. May garnish with additional grated orange rind, if desired.
Nutrition Facts : Calories 622.7, Fat 41.2, SaturatedFat 12.4, Cholesterol 107.9, Sodium 402.8, Carbohydrate 61, Fiber 2.7, Sugar 43.2, Protein 7.8
HABANERO COOKIES
These cookies have a wonderful fruity flavor with a slight warming feeling in your mouth. See note for heat removing process -- this results in a wonderful, fruity-spicy tasting cookie!
Provided by RALEIGHL
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 23.7 g, Cholesterol 35.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 210.2 mg, Sugar 12.7 g
MEXICAN BROWNIES
Rich and gooey chocolate brownies get a little extra kick from cayenne pepper. Serve warm with some fresh whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare Betty Crocker Fudge Brownies as directed on box.
- Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
- Bake as directed.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 Serving
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- Preheat the oven to 350°F. Butter a 13x9 inch baking pan and line the pan with parchment paper.
- In a small bowl, add the flour, salt, baking powder and cinnamon. Whisk to combine the ingredients and set aside
- Place the chopped chocolate and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted. Stir the sugar, Habanero and vanilla into the chocolate mixture. Add the eggs, two at a time and stir until combined. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.
- Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 25-30 minutes). Cool in the pan to room temperature. Spread the ganache evenly over the brownies. Refrigerate until the ganache is set and the brownies are firm.
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- Make Brownies: Preheat oven to 350°F. Spray 8x8-inch baking pan with baking spray; set aside. Place chocolate and Blue Bonnet in medium microwave-safe bowl. Microwave on HIGH about 1-1/2 minutes or until melted. Add chili powder, habanero powder, peel and concentrate. Blend well; set aside.
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