Chilli Chocolate Brownies
Fork Mashable: Mash the brownie with custard, cream or natural yogurt
This recipe has slow but definite chilli warmth. This can be adjusted easily by the amount of chilli powder added (I used one heaped spoon and would say it was ‘mild to medium’).
There is evidence that people may be able to appreciate chilli flavour after or during medical treatments or conditions that render other foods completely tasteless and unpalatable. Chilli also acts as a useful gentle motility agent for the bowels. Perhaps make a test batch to try for yourself?
In practice I think any chocolate would be fine – just try not to eat it all before you make the brownies!
I used half Montezuma’s 54% cocoa and half plain 74% chocolate instead of the suggested 100% dark chocolate (partially by mistake but the result was really good I think).
350g good quality dark chocolate, chopped finely
120g butter, chopped
1/3 cup (90ml) caster sugar
2 eggs beaten lightly
1 cup (280ml) plain flour
1-2 tsp plain chilli powder (to taste)
100g additional chocolate coarsely chopped
Icing sugar to dust
Preheat oven to 180 °C
Grease 19cm (approx) cake tin with butter, line base with baking paper
Combine chopped chocolate and butter in pan – stir over low heat until melted
Add sugar, cook gently for 2 minutes
Remove from heat
Add eggs, flour and chilli powder and stir to combine
Stir through the chocolate chunks
Spoon into prepared tray
Bake for 25-30 mins until skewer emerges clear – aim for the centre to be still fudgy.
Cool for 1 hour or as long as you can last
Cut into squares and dust with icing sugar
Total / Per portion
Total 853g / 106g
Kcal 4063 / 508
Protein 46g / 5.75g
Fat 243g / 30g
CHO 457g / 57g
Fibre 4.1g / 0.5g
Sugars 333g / 42g
Sodium 1266mg / 158mg
Potassium 1735mg / 217mg
Calcium 430mg / 54mg
Iron 16.35mg / 2mg
Vitamin C 1.92mg / 0.24mg
Vitamin B6 0.38mg / 0.05mg