The entries for We Should Cocoa November 2014 are coming in thick and fast, that I thought I better share my entry too - Chilli Chocolate Brownies. I know there are loads of Chilli Chocolate recipes on blogosphere and the Internet in general, but I noted that I have never posted a Chilli Chocolate Brownie recipe on my blog, even though I have made them countless times.
A few years back, I made these Chocolate Brownies for St Davids Day and dubbed them rather pretentiously as Red Dragon Chilli Chocolate Brownies, they were gone before I could even photograph them, and it was almost the case with these too as these were the last two pieces.
Around the same time, I also made some Wasabi Chocolate Brownies and dubbed them as Green Dragon Chocolate Brownies. The idea came to me when I stumbled upon a bar of Dark Wasabi Chocolate, one definitely for adults as the wasabi sneaks up on you and blows your head. Anyway, back to these Chilli Chocolate Brownies, the chilli heat it right, its not their to knock your socks off or make you run for a glass of milk, though milk with these would be good, no these just give you a bit of warmth, something that is welcome on cold evenings.
For aesthetic reasons I topped these with birds eye chillies that came from my fathers window ledge. There is still time to share your chocolate-chilli recipe for We Should Cocoa, follow this link to find out how.
Chilli Chocolate Brownies
Makes 1 x 8 inch square tin (About 6 - 9 pieces)
140g dark chocolate
55g unsalted butter
2 medium eggs
170g golden caster sugar
1 teaspoon vanilla extract
85g plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1/2 teaspoon chill flakes, plus extra pinch for sprinkling on top (this is optional)
Heat oven to Gas Mark 4.
Melt the chocolate, butter and sugar in a bain marie (or a bowl suspended over a pan of simmering water). Remove from the heat and allow to cool a little, then beat in the eggs.
Stir in the sifted flour, baking powder and salt. Finally stir in the chilli flakes.
Pour into the tin. Sprinkle over a little more chilli if desired.
Bake on middle shelf for 25 – 30 minutes, until springy in the centre but firm around the edges.
Allow to cool in tin before slicing up and serving. Based on my Raspberry Chocolate Brownies.