Chilli Chocolate Brownies
Today is national chocolate day so I'm sharing this wonderful recipe for chilli chocolate brownies. The combination of chilli, chocolate with a pinch of salt is immense. This has now become by go to brownie recipe.
They are a rich, squidgy, gooey, chocolate brownies with just a hint of chilli which gives a warm rather feeling rather than a kick. If you didn't know there was chilli in these brownies you might not even guess. My kids certainly didn't.
Chilli Chocolate Brownies
Makes 18 triangles:
Time: 30 minutes prep + 30 minutes cooking
Cost: 14p per triangle
Calories: 188 per triangle
Ingredients:
200g dark chocolate, broken into squares
175g unsalted butter
2 level tsps Gourmet Garden hot chilli or 1 tsp hot chilli powder
1 tsp good quality vanilla extract
Good pinch of sea salt
275g caster sugar
3 eggs at room temperature
125g plain flour
75g chopped pecans or walnuts (optional)
Instructions:
Preheat the oven to 180 C / 160 fan / gas 4. Line a 20cm square tin with baking paper.
Place the chocolate and butter in a glass bowl and place on top of a pan of barely simming water on the hob. Stir the butter and chocolate until melted and smooth. Take the bowl off the hob and stir in the chilli, vanilla, salt and sugar until well mixed. Leave to cool.
Break the eggs into another bowl and whisk thoroughly, preferably with an electric whisk, until they have doubled in volume. Pour in the cooled melted chocolate mixture, a little at a time, folding the mixture together between additions.
Sieve the flour over the mixture and fold it in until just combined. Finally stir though the chopped nuts.
Pour the brownie mixture into the tin and spread it out evenly pushing it into the corners. Bake for 25 minutes, then open the oven and give the tin a little shake. If it is very wobbly, bake for another 5-10 minutes. When the brownies are ready they will be slightly springy to touch and a skewer will come out almost but not completely clean.
Allow to cool completely. Use the baking paper to lift the brownies out of the tin and place them on a chopping board. Use a sharp knife to cut them into 9 squares and cut each square in half to make 18 triangles.
