Chilli Chocolate Brownies
As most supermarkets begin to stock their Christmas goods and restaurants take festive bookings, I have begun planning for the holiday period by trying out a batch of spice infused brownies. I took the recipe from Baking Mad and adapted it ever so slightly (click here for original recipe).
The brownies have a crumbly exterior, a spicy warmth and a moist centre. Serve with a dollop of chilli infused mascarpone cream or vanilla ice cream and enjoy!
- 150g unsalted butter, room temperature
- 100g dark chocolate, broken into pieces
- 100g plain chilli chocolate, broken into pieces (I recommend Green & Black's spiced chilli chocolate, which has the perfect blend of chilli and fruity notes from the pink pepper and juniper berries, which add warmth to your palate).
- 50g dark chocolate chips
- 175g golden caster sugar
- 3 large fresh eggs
- 80g plain flour, sifted
- 1/2 red chilli, finely chopped. Alternatively use chilli flakes if you don't have a fresh chilli.
- 60g macadamia nuts, halved
- Preheat the oven to 170C and line your brownie tray
- Put the butter, dark chocolate and chilli chocolate in a medium sized heatproof bowl. Set the bowl over a pan of simmering water, ensuring the water does not touch the bottom of the bowl. Keep stirring until the mixture has melted. Allow the bowl to cool slightly.
- Add the sugar into the chocolate mixture and whisk using using an electric or hand mixer. Add eggs one at a time until they have combined. Add the flour and beat until the mixture is smooth. Then add the chopped chilli, macadamia nuts and chocolate chips, gently fold into the mixture.
- Pour the batter into your lined tin and bake for 30 minutes, or until the skewer inserted into the brownies comes out clean.
- Allow to cool. Cut into squares and serve.