Chilli Chocolate Brownies
Who, in their right minds doesn’t LOVE Chilli Chocolate Brownies? I mean… I assume that there are people who don’t like brownies and/or Chilli, I’m just saying that I’m not sure I know any of them.
Brownie-making is a useful skill to have and can be used to placate all manner of situations. And you can tailor brownies to an audience in a much more robust way than can – say – a Victoria sponge.
These Chilli Chocolate Brownies have some serious attitude. They get it from the dark chocolate used in the recipe and they get it from the pecans. But most of all, they get it from the Chilli Sugar that is used to sweeten it. The Sugar on it’s own is a fantastic flavour addition, but if you really want to make a statement, then dust it with some Chilli Icing Sugar as well.
Probably not the best thing for a 7-year-old’s birthday party, but absolutely bang ON for a grown-up soiree.
- 200 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa solids)
- 1 tsp Espresso
- 1 tsp Vanilla
- 250 grams The Sugar Tree Chilli caster sugar
- 3 large Free-range eggs (At room temperature)
- 100 grams Plain flour
- 1 level tsp Baking powder
- 40 grams High quality cocoa powder
- 100 grams Chopped pecans (Toast lightly before use)
- 15 grams The Sugar Tree Chilli icing sugar
- Melt butter and chocolate together. The best way to do this is in a glass bowl in the microwave. Heat for 20 seconds, stir, and then repeat until the chocolate and butter have melted. Do not over-cook as the chocolate may burn and become bitter. Once the chocolate and butter have been combined, add the espresso and vanilla, set aside and allow to cool slightly.
- Using an electric beater, whisk the sugar and eggs until thick. This usually takes about two minutes.
- Add the (now cooled) chocolate mixture to the egg/sugar mix, then gently fold in the sifted dry ingredients (flour, cocoa, baking powder) and a pinch of salt. Fold in only until just combined.
- Chop the toasted pecans slightly until they reach the size you like, then stir the nuts into the mixture.
- Tip the mixture into a 23cm solid brownie tin that has been lightly buttered and the base lined.
- Bake at 180C (160C Fan oven) / 350F / Gas 4 for around 25 minutes or until it has just formed a crust on top. Check after 20 minutes to see if it's done. You're looking for crust around the outside of the pan and a little bit of jiggle in the middle.
- Allow the brownies to cool in the tin before cutting into the number of pieces you think appropriate. Even if that's just the one
- We won't judge
- Once cooled, sprinkle some Chilli Icing Sugar from The Sugar Tree over the top, stand back and admire your handiwork.
Tips & Tricks:
As with most flour-based goods, the less time you spend working the flour, the more tender the eventual result will be, so mix these brownies until they are just incorporated to get the best results.
Stock up the Pantry:
Variations on a Theme:
You can easily adjust these Chilli Chocolate Brownies to almost any of the flavours we produce, simply by incorporating our flavoured sugars and icing sugars into the recipe. If you’d like to see what we have to offer, take a look here.