Not Hot But Spicy Brownies

Once the word gets out that I’m a baker I get a lot of requests. Usually I’m happy to oblige.

These brownies came out of one of those requests.

I know Chocolate Chili Brownies aren't something new to the baking world, but I thought I’d experiment with my favorite brownie recipe.

After much deliberation I decided to try these with a chocolate that already had chili in it. 

Now because of that decision I couldn't be sure how hot they would actually be.

That is why I only sliced up one chili to decorate the top and added the chocolate buttons. I didn't want it too hot!

The feedback from the requester and others who tried it said that it was a very good brownie. 


There is always a but. They were just not hot enough! So, in my worry that they would be too hot, I didn't make them hot enough! 

 So, I will need to attempt them again. But until then here is how I made …

Not Hot, but Spicy Brownies

300g Chili Chocolate (I used Lindt’s)
250g salted butter
400g light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
1 chili, sliced
35g chocolate buttons (optional)

Preheat oven to 180C/gas4 and line a brownie tin (8x11) or an 8in square pan with parchment paper.
Very gently melt the chocolate with the butter and sugar in a medium saucepan. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.
Then add the eggs one at a time to the melted chocolate mixture. Sift the flour and cocoa powder into the pan and stir until just combined.
Then pour the mixture into the prepared tin/pan. Scatter the sliced chilis and the buttons over the top of the brownies before baking for 35 minutes. If you want them a little gooier only bake them for 30 minutes.
Cool completely before cutting into squares. They are good for 3 days in an airtight container not that they will last that long!

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