Ingredients Weight Measure

Slow-Burn Brownies

Ingredients Weight Measure
Bittersweet chocolate 12 oz.
Butter, unsalted 12 oz.
Brown sugar 3 cups
Vanilla extract 1 Tbsp.
Eggs, whole 6 ea.
TABASCO® brand Chipotle Pepper Sauce 1/8 cup
All-purpose flour 2-1/4 cups

Hot Chocolate Fudge Sauce

Ingredients Weight Measure
Bittersweet chocolate 8 oz.
Butter, unsalted 12 oz.
Cocoa powder, unsweetened 1/2 cup
Granulated sugar 1-1/2 cups
Water 1-1/2 cups
Light corn syrup 3/4 cup
TABASCO® brand Habanero Sauce 1 Tbsp.

Butterscotch Sauce

Ingredients Weight Measure
Granulated sugar 18 oz.
Lemon juice 2 Tbsp.
Water as needed
Butter, unsalted 5 oz.
Heavy cream 2 cups

'Red Hot' Cinnamon Ice Cream

Ingredients Weight Measure
Heavy cream 2 cups
Half-and-half 2 cups
Granulated sugar, divided 1-1/2 cups
Vanilla bean 1 ea.
Cinnamon, ground 2 Tbsp.
TABASCO® brand Habanero Sauce 3-1/4 tsp.
Egg yolks 12 ea.

For Plating

Ingredients Weight Measure
Hot Chocolate Fudge Sauce as needed
Brownies, 3" round 18 ea.
"Red Hot" Cinnamon Ice Cream 18 scoops
Butterscotch Sauce as needed
Walnuts, toasted, pieces as needed
Cinnamon, ground as needed
Red chile peppers, mini, for garnish 18 ea.
Mint sprigs 18 ea.
Chantilly cream, lightly whipped


  1. For the Slow Burn Brownies, prepare 11"x13"x2" sheetpan by buttering it and lining the bottom with parchment paper. Preheat the oven to 350°F.
  2. Melt chocolate and butter together over a double boiler.
  3. Combine the sugar, vanilla and eggs in a mixing bowl and mix thoroughly. Add the melted chocolate and butter mixture. Add the TABASCO® Chipotle Pepper Sauce.
  4. Stir in the flour, mixing to completely incorporate.
  5. Transfer batter to prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to completely cool before cutting. Brownies may also be refrigerated overnight. Wrap completely.
  7. Use 3" round cutter to cut brownies for dessert assembly.
  8. For Hot Chocolate Fudge Sauce, combine all ingredients, except for the vanilla, in a medium saucepan.
  9. Cook over medium heat to melt the chocolate and butter and to dissolve the sugar.
  10. Bring to a boil, reduce heat and cook for 10 minutes, stirring occasionally.
  11. Remove from heat and add TABASCO® Habanero Sauce. Let cool and transfer to container with lid and refrigerate. (Heat sauce for service.)
  12. For the Butterscotch Sauce, in a heavy saucepot, combine the sugar and lemon juice with enough water to cover.
  13. Bring to a simmer and cook until dark amber in color.
  14. Remove from heat, add butter and cream.
  15. Stir carefully to combine.
  16. Return to heat to completely melt the butter if necessary.
  17. For the "Red Hot" Cinnamon Ice Cream, combine the cream, half-and-half, 1 cup of the sugar, vanilla bean pulp and pod, cinnamon and TABASCO® Habanero Sauce in a medium saucepan over medium heat. Stir to dissolve the sugar.
  18. In a medium bowl, whisk the egg yolks and the remaining 1/2 cup of sugar until the yolks are pale yellow.
  19. Temper the egg yolks with the hot cream mixture by carefully pouring about half of the mixture into the egg yolks, whisking to avoid curdling the yolks.
  20. Return the mixture to the saucepan. Continue to heat, stirring constantly with a wooden spoon until the custard thickens. The mixture is thick enough when your finger leaves a trail through the custard when drawn down the back of the spoon, or when it reaches 175°F-180°F on an instant-read thermometer.
  21. Strain the custard through a fine mesh sieve into a clean bowl.
  22. Set the bowl in a waterbath, stirring occasionally to facilitate cooling.
  23. When the custard is cool, transfer it to a container and refrigerate it overnight.
  24. Freeze the custard in an ice cream maker according to the manufacturer's instructions.
  25. Plating Procedure: Place large spoon of chocolate sauce in center of each plate.
  26. Using the back of the spoon, spread the sauce to create a circle roughly twice the diameter of the brownie. Place 1 brownie in the center of the sauce.
  27. Place scoop of ice cream on top of brownie and drizzle chocolate and butterscotch sauces over top of ice cream.
  28. Sprinkle with toasted nuts and ground cinnamon.
  29. Place mini red chile pepper on top of cream and place mint sprig decoratively between brownie base and scoop of ice cream.
  30. Using sauce bottle, place dots of butterscotch sauce of differing sizes on plate with smaller dots of chocolate sauce within.
  31. Pull through chocolate sauce with toothpick, sprinkle plate rims with ground cinnamon and serve immediately.

Yield: 18 servings