April Top Tips 2018!
Chocolate Chilli Brownies
This month’s free sample is a blend of not 1, not 2, not 3 but 9 types of chilli to make an indulgent chocolate brownie, perfect for Easter baking. This blend showcases chillies at their very best; from the fruity Mexican chillies (ancho, pasilla and mulato), to sweet and hot European paprika and finally fiery Indian cayenne and Kashmiri chilli for fantastic depth of flavour. The addition of some dried fruit such as cherries, cranberries or raisins really brings out all the fruity flavours of the chillies.
- Total Time: 35 minutes
- Serves: 4-8
- Heat rating: 3/5
- Dietary: Dairy, gluten
Ingredients
- 200g good quality dark chocolate - broken into pieces
- 150g butter
- 3 medium eggs - lightly beaten
- 110g plain flour
- 220g soft brown sugar
- A handful of cherries, cranberries or raisins (optional)
Spices
- CHILLI BROWNIE BLEND: Chillies (ancho, panca, pasilla, mulato, guajillo, cayenne, Kashmiri), hot Hungarian paprika, sweet Hungarian paprika - (1 portion / 2 tbsp) - PLEASE NOTE IF YOU'RE MAKING A BIGGER BATCH, YOU'LL NEED TO SCALE UP THE FRESH INGREDIENTS IN PROPORTION BUT THE SPICES ONLY BY 2/3 OR IT WILL BE TOO SPICY!
Method
- Preheat the oven to 180°C /gas Mark 4 and line a baking tin (about 20cm x 20cm)
- Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water, then stir in the CHILLI BROWNIE BLEND
- Beat the sugar with the eggs until pale and fluffy
- Mix the chocolate and egg/sugar mixtures together then fold in the flour, cherries (if using) and a pinch of salt until you have a smooth glossy mixture and everything is completely incorporated
- Pour the mixture into a lined baking tin and bake for 15 minutes or until the centre is just set (the outside of the brownies should be springy but the centre still slightly gooey)
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