Ancho Chilli Brownie Blend
- Delicious chocolate brownies with a subtle chilli warmth
- Ingredients: Ancho chilli, cassia, allspice, cayenne chilli
- Contains 1 portion (3 tbsp) - makes 12 brownies
- Download the colourful recipe card below
Ancho chillies are one of the classic Mexican chillies, and when dried the natural sugars within the flesh caramelise and the most amazing flavours emerge - in the ancho chilli these flavours are reminiscent of dried fruits or raisins and a very subtle heat. Here, this lovely sweetness and warmth combine with the chocolate, cassia and allspice for a quintessentially Mexican flavour, providing a great end to a meal.
ANCHO CHILLI BROWNIE BLEND (1 portion = 3 tbsp): Ancho chilli, cassia, allspice, cayenne chilli
May contain CELERY, SESAME and MUSTARD. Allergens are listed in CAPITALS.
Ancho Chilli Brownie Recipe:
PREP: 10 mins
COOK: 30 mins
MAKES: approximately 12 brownies
200g good quality dark chocolate - broken into small pieces
3 eggs (any size) - beaten
110g plain flour
220g soft brown sugar
A handful of cherries, cranberries or raisins (optional)
Icing sugar to dust (optional)
1 portion of ANCHO CHILLI BROWNIE BLEND (1 portion = 3 tbsp)
Preheat the oven to 180°C/gas mark 4
Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water, then stir in the ANCHO 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)
Dust with icing sugar (if using)
Product Rating (8):
So easy and absolutely delicious!!
Really delicious! An interesting twist on brownies, loved the fruity chilli taste.
Sorry, my husband and I really didn’t like this. Cooked for 20 minutes and the brownies we’re still raw. Was going to take round to a friend’s house but had to go out and buy something instead.
Both 15 and 30 minute cooking times on the recipe card is confusing so needs a quick update
Another great recipe and fun cooking with my son, couldn't find the recipe in the pack but found it easily on the website :) great flavours, good depth with a spicy kick at the end.
I've baked this two times now. The first time I followed the recipe exactly and was left with a raw brownie. So I put it in for 10 minutes. A few times. And was then left with a crunchy, over-baked brownie! The portion of ancho chilli spice was also too much for me, almost bitter, but this could be because the brownie was overcooked. The second time I put in one tablespoon (so a third of a portion) of the chilli powder which was nicer as the brownie was left with a subtle hint of warmth. I also used chocolate chunks as I hate fruit in most baking! I baked the brownie for 20 minutes at 180 and it was still raw. So I put it in for another 10-15 at 150 degrees. Most of my brownie came out perfectly, except the middle. Which went in separately for just over 5 minutes. After all of this I was left with some good brownies but I can't work out why it was so much faff - I consider myself to be a pretty good baker! Next time I will try this with two tablespoons of the powder for 30 - 40 minutes at 150 and hopefully this will slowly cook the whole thing all the way through.
Absolutely gorgeous blend and recipe!
Easy to follow recipe and really delicious results, the chilli really adds an extra dimension to the brownie, glad I got enough for 3 x portions
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