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!

Chilli Chocolate Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 12-15 bownies

Chilli Chocolate Brownies

Ingredients

  • 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

Instructions

  1. Preheat the oven to 170C and line your brownie tray
  2. 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.
  3. 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.
  4. Pour the batter into your lined tin and bake for 30 minutes, or until the skewer inserted into the brownies comes out clean.
  5. Allow to cool. Cut into squares and serve.

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