The chilli gives these brownies a wonderful rich warmth
(103 votes)
Cook: 1 Hour 10 Mins
Serves: 16
Price: 30p per serving
Nutritional Information
Each 66g serving contains
Energy
1263kj
302kcal
1263kj
302kcal
15%
Fat
15.0g
15.0g
Med
21%
21%
Saturates
8.7g
8.7g
Med
44%
44%
Sugars
28.0g
28.0g
High
31%
31%
Salt
0.52g
0.52g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1914kj/457kcal
Typical energy values per 100g:
1914kj/457kcal
Ingredients
225g butter
100g cocoa powder
4 large free-range eggs
450g caster sugar
1⁄2 tsp vanilla extract
150g self-raising flour, sifted
1 level tbsp crushed dried chillies
Icing sugar, for dusting
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep rectangular tin, 28cm x 19cm, and line with baking paper. Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 minutes.
2
Whisk the eggs, sugar and vanilla together in a large bowl until pale and foamy. Stir in the cocoa mixture, flour and chillies. Turn into the tin and bake for 35 minutes or until the top is firm but the middle is soft.
3
Cool for 10 minutes, then turn out on a wire rack.
4
When cold, cut into squares and dust with icing sugar.