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Decadent chocolate chilli brownies

Decadent chocolate chilli brownies

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A deliciously decadent chocolate brownie with a hint of something spicy.

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225 g butter
350 g good quality dark chocolate
3 eggs
225 g castor sugar
30 ml (2 T) strong black coffee
75 g cake flour
A pinch of salt
1 t (5 ml) crushed chillies
1 t (5 ml) vanilla essence

Preheat the oven to 180 ºC.

Melt the butter and chocolate together in the microwave and set aside to cool.

Beat the eggs, castor sugar and coffee together until smooth and creamy.  Add the chocolate and butter to the mixture and mix well.  Sift flour and salt over mixture and gently fold in.

Add the chilli and vanilla essence and fold into the mixture.

Spray an oven dish (30 x 40 cm in size) well with non-stick spray.  Pour the mixture into the dish and bake for 30 to 35 minutes.

Remove from the oven and leave the brownies overnight in the pan to cool.

Cut into portions of about 6 x 6 cm the next day.

Tips

You can substitute the chilli with 100 to 200 g roasted hazelnuts.