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.
vegan hellfire brownies
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
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.