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.

Looking for a place to store all your Spicery recipes? Check out the NEW Spicery Recipe Folder!

In stock
From: £1.60

Share this with someone

Ingredients:

  • 200g good quality dark chocolate - broken into pieces
  • 150g butter
  • 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): ancho chilli, cassia, allspice, cayenne chilli

Allergens are listed in CAPITALS. May contain traces of celery, mustard and sesame
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 ⅔ or it will be too intense!

Method:

  1. PREHEAT THE OVEN TO 180°C/GAS MARK 4
  2. 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
  3. Beat the sugar with the eggs until pale and fluffy
  4. 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
  5. 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)
  6. Dust with icing sugar (if using)

Makes:

Approx 12 brownies

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

Write your Review

We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and you'll be in with the chance of winning our monthly prize!

Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.

Your Details

Your Picture

No photo to upload? Just click Next!

To crop your image, draw a box on your picture to select what part of the image you want to be uploaded. When you're happy, press next to tell us about your meal!

Maximum file size 8mb

Your Review

By clicking 'finish and upload' you are agreeing to our privacy policy. We will create an account for you if you do not already have one so you can manage your Wall of Fame uploads online.

Wall of Fame - Ancho Chilli Brownie Blend