Chilli Chocolate Brownies

6 People
60 min.
easy

Dark chocolate and chilli is an intriguing flavour combination that really shines in these deliciously fudgy brownies, and we’ve added a little cinnamon for an extra touch of spice. Serve warm or at room temperature with vanilla ice cream or flurries of whipped cream.

Ingredients

For The Brownies:
250 g butter, melted
500 ml or 2 cups caster sugar
3 large eggs
375 ml or 1½ cups of plain flour
125 ml or ½ cup cocoa
5 ml or 1 tsp Robertsons Cayenne Pepper or to taste
1.2 ml or ¼ tsp Robertsons Cinnamon
5 ml or 1 tsp vanilla essence
For The Chocolate Sauce:
80 g white chocolate, roughly chopped
160 g dark chocolate, roughly chopped
125 ml of cream
raspberries, to serve
vanilla ice cream, to serve

Cooking Method

Preheat the oven to 160º C.
Beat the butter and sugar together.
Add eggs, one and a time, mixing thoroughly.
Add the flour, cocoa, Robertsons spices, vanilla and white chocolate pieces and mix well.
Line a brownie tin with greased baking paper and pour the batter into the tin and bake at for 45 minutes.
Leave to cool, turn out and cut into squares.
To make the sauce, place the chocolate and cream in a glass or ceramic bowl and microwave for 2 to 3 minutes, stirring every 30 seconds, or until smooth.
Drizzle the brownies with chocolate sauce and serve with fresh raspberries and ice cream.