I really like how sweets and chocolates go well with fiery heat and flavor of some peppers. The recent wave of super hot foods making the way into mainstream media (via various programs on the Food Network, Travel Channel, History, etc), as well as on the internets, on speciality fiery and food blogs.
They came out really well and since then I’ve made them a few times. Finally I took a few photos so I could post it up here. This time I used a store bought mix in a box and they didn’t have the dark chocolate but I picked up Ghirardelli Double Chocolate.
I choose Ghirardelli because they make great chocolate and their brownie mix comes out really moist (as you can see in the pix, so moist that they don’t cut nice and clean, but just kind of rip apart). This one had actual chocolate chips in the mix.
Just make it as instructed on the box (easy: combine egg, oil, and mix) and once you have it in the pan, take the pepper grinder (check that you have it on the finest grind setting) and gently grind some of the World’s Hottest Pepper out on top of the batter. The first time you make these brownies, you may want to vary the amount you use across the pan, so you can test it out and figure out how much (or not so much) you want to use for your taste.
Get a nice cold glass of milk, to go with the chocolate and to tame the fire.