Who doesn’t love a brownie or two? Chocolate, chillies and nuts are a great combination of textures and taste. Having run a coffee shop we discovered there are two camps on the brownie front; chewy and gooey or cakey and crumbly! Whichever type you favour these brownies are supposed to be slightly gooey inside, with a nutty bite. Once out of the oven they continue to cook - try to take them out just before you think they are ready! The key to great chocolate brownies is to use good quality dark chocolate this gives a luscious smooth, deep rich flavour to the brownie.
100g butter salted, cubed
200g dark chocolate, chopped
4 medium eggs
100g plain flour
1 teaspoon baking powder
1 level tbsp crushed/dried chillies
100g nuts, roasted and chopped (optional)
Cocoa to dust (optional)
TIME: Prep; 25 minutes. Bake; 25-35 minutes.
Heat the oven to 180ºC/ fan 160ºC/ gas 4.Line a 22cm square cake tin with baking paper. Place butter and chocolate in a bowl and melt in a microwave. Set aside to cool. In another bowl; whisk the eggs and sugar together until the mixture becomes light and fluffy. Gently fold the chocolate mixture into the egg mixture and sift in the flour, baking powder and cocoa. At this stage add the nuts and chillies; mix well. Pour the batter into the tin and bake for 25-30 minutes or until the top is cracked but the middle just set. Lift out of the tin. Leave – once cooled dust with cocoa powder. Cut into squares and serve.
The Spice Sisters are running Indian cookery classes in April.