Chilli? And Chocolate? Sound like a random mix? It goes remarkably well together, so give it a go! The heat and flavour of the chilli will complement the richness of the Chocolate, so it needs to be good quality to taste right.
For 16 to 18 squares:
– Butter (for greasing the pan)
– 300g good-quality dark chocolate (at least 70% cocoa Solids)
– 250g hard butter, cut into cubes
– 5 eggs
– 325g caster sugar
– 200g plain flour
– 2 medium red chillies, seeds removed and cut into small strips
– 120g plain chocolate chips
1. Heat the over to 180 C/ 350 F/ Gas Mark 4. Try to avoid using a fan setting. Line the sides of a baking tray with the butter.
2. Melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Make sure that the bottom of the bowl isn’t in the water, because it will damage the chocolate if it gets too hot
3. When fully melted, remove from the heat and allow to cool. Whilst waiting, mix the eggs and sugar together, and slowly pour the chocolate and butter mix on top, combining well.
4. Sift the flour and gently fold into the mix. Add the chocolate chips and chillies into the mix, and then pour into the buttered tray, then bake for 20 to 25 minutes or until the brownies look cracked on top, but slightly undercooked. The chocolate will set as it cools, and the brownies will start to firm up.