vegan hellfire brownies

vegan hellfire brownies

I was having such fun baking from Natalie Slater’s Bake and Destroy cookbook, today I am sharing a brownie recipe from Natalie’s archives – can you tell why I chose this one? Anything that includes habanero, I am on board!

From Natalie’s sinstruction* below, you can use store-bought habanero oil. Because I have to be as complicated as possible, I made my own. My fingers burned for days. Totally worth it. These decadent brownies are amazing.

I followed the recipe as is, substituting only the regular flour for gluten free all purpose, which worked fine. I may have been a bit heavy handed in my ‘half cup’ chocolate chips too…

Take it away, Natalie:

If you’re looking for a devilishly decadent brownie with a spicy twist look no further than this recipe. The insides are ooey-gooey, the edges are nice and chewy – it is the exact opposite of the bland, crummy brownie I’d imagine they’d serve in hell. Overachievers may wish to infuse their own homemade habanero oil for this recipe, but my favorite sin is sloth so I took a shortcut and used bottled stuff. 

spicy habanero brownies

vegan hellfire brownies

INGREDIENTS:

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon ground flax seeds
3/4 teaspoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1/2 cup canola oil
2/3 cup water
3/4 teaspoon vanilla extract
1/4 teaspoon Boyajian habanero oil
1/2 cup vegan chocolate chips

INSTRUCTIONS:

Preheat your oven to 350. Sift the flour, cocoa powder, baking powder and salt together in a small bowl. Stir in the ground flax seeds. In a large bowl, whisk together the sugar, oil, water, vanilla and habanero oil.  

Stir the dry ingredients into the wet, the batter will be thick. Fold in the chocolate chips and scoop into a 9×9 pan lined with parchment paper or lightly greased.

Bake until sides are set up – the middle will look kind of wet and crackled – about 35 minutes.

 

*sinstruction – totally a typo, but it made me laugh out loud with how fitting it was, so I kept it.

 

 

Comments

  1. Adam Amory says

    I noticed AP flour in the ingredients but gluten free at the top of the page. May I swap this out with some GF Flour?

  2. says

    Wow. Just wow. But now I’m thinking maybe I can use the chili chocolate I bought to make something like this? Whatever, these look damn good!

  3. Erin says

    I searched multiple stores and could only find chipotle chili oil!!! What do you think?? Will is still work??? I’m dying to make these for my Halloween party this weekend!!

  4. Denise says

    Hi. My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook, also a blog. I just “Liked” his page and came to your site. It’s terrific. I love people who share blogs with each other. Denise

    • Kristina Sloggett says

      hello Denise, and thank you for saying hi! glad you stopped by, please keep in touch and let me know if there is ever a recipe you’d like to see or a food you’d like me to cook with! cheers, Kristina

  5. says

    I just made these, sadly minus the pepper oil – i made them for people who aren’t too keen on spice – and next time I make them (for myself) i’m definitely gonna seek some out to add in! i think that without the oil this is the perfect brownie base – they came out so dense and fudgey, with a lovely crackly top. I can’t handle a lot of sugar and these have way more than I usually put in anything, so I might play around with the amounts (and probably sacrifice the crackly top. ah well :p)

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