These brownies were inspired by the ancient combination of chilli and chocolate loved by the Aztecs, who apparently used it to combat tiredness. Although we can't promise that you'll feel wide awake, they will certainly give you a little kick! You can also make them according to taste- if you want a milder spice, you can replace the chilli with cinnamon for a warm, autumnal flavour. If you're really adventurous, why not try mixing the cinnamon and the chilli? Or if you're not a fan of heat in any way shape or form, you can simply not put any spices in. It's up to you! This recipe will make a great brownie that's chewy on the outside and gooey on the inside. We recommend pairing these decadent brownies with with either Merchant of Truro loose leaf tea or a medium roast coffee such as Santos to really complement the flavours.
200g dark chocolate
135g plain flour
325g caster sugar
1tsp cinnamon (don't be alarmed if you can't taste it in the batter- often the flavour develops during the baking!) or
1/2 tsp of chilli flakes (add these in small increments to taste so as not to over spice the brownies!)
1) Preheat the oven to 190/170 fan and grease and line a baking tin suitable for brownies
2) Mix all the dry ingredients well
3) Melt the chocolate and butter in a glass bowl over a pan of simmering water until the two have combined
4) Combine the chocolate mixture and dry ingredients together
5) In a jug or smaller bowl, break the eggs and whisk. Once this has been done, add to the other ingredients until you have a good, smooth batter
6) Bake for 30-35 minutes, until the top is relatively smooth and inside is slightly gooey but not liquid
7) Allow to cool in the pan for a while and slice. Use a spatula to separate the slices once the brownies have cooled a little. It's important to remove from the pan/paper before fully cooled in order to avoid a soggy bottom!
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