Ancho Chilli Brownie Blend

4.2/5 from 9 Customers

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.

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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

Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard

Ancho Chilli Brownie Recipe:

PREP: 10 mins
COOK: 30 mins
HEAT: 2
MAKES: approximately 12 brownies

You need:

200g good quality dark chocolate - broken into pieces
150g butter
3 eggs (any size) - beaten
110g plain flour
220g soft brown sugar
1 portion of ANCHO CHILLI BROWNIE BLEND (1 portion = 3 tbsp)
A handful of cherries, cranberries or raisins (optional)
Icing sugar to dust (optional)

Method:

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)

Packaging format: 

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Product Rating (9):

5/5

So easy and absolutely delicious!!

Elizabeth Thompson View More

They are an absolute favourite! Glad you enjoyed!

5/5

Really delicious! An interesting twist on brownies, loved the fruity chilli taste.

Laura Hobson View More

Glad you enjoyed this, these are a favourite at Spicery HQ too!

1/5

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.

Stephanie Pettigrew View More

Sorry that you didn't enjoy this one! Cooking times do vary between different ovens so we recommend baking the brownies until the centre is just set (the outside of the brownies should be springy but the centre still slightly gooey) if you ever want specific advice about a recipe just shout and we'll be more than happy to help!

4/5

Both 15 and 30 minute cooking times on the recipe card is confusing so needs a quick update

Iain Farthing View More

Sorry Iain - we do test the recipes again and again but different ovens etc do make a difference! I hope they worked in the end!

5/5

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.

Barry Firth Mbe View More

Ooh nice! Happy spicing!

3/5

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.

Georgia Gibbs View More

Sorry to hear you've had a bit of a rough time with these brownies! Ovens can vary so much that you've done the right thing by trying different methods. If you give us a shout when you next place an order, we will throw some more of this blend, on us, in with it for you to try again now it sounds like you've cracked a method that works for you. Happy spicing!

5/5

Absolutely gorgeous blend and recipe!

Kirsten Rutherford View More

They look amazing! Happy spicing!

5/5

Unbelievably good and so easy to make

Spicery Customer
5/5

Delicious recipe easy to follow recipe

Spicery Customer

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