Chipotle chocolate brownies

10 minutes

25 minutes

12

Ingredients

1 The Spice People’s Chipotle Chilli socked in hot water for 20 min to rehydrate (use liquid and chilli)
1 tsp The Spice People’s Vanilla Extract
pinch of salt
1 cup white sugar
2 whole eggs
1/2 cup self-raising flour
2 tbsp almond meal (optional – use extra flour if not using)
350 g high-quality 70% dark chocolate broken into small pieces
1/3 cup softened butter
2 tsp espresso coffee

In a med heat saucepan, mix butter, chocolate, chipotle chilli & coffee until smooth. Be careful not to burn the chocolate mixture and stir constantly until mixed.

Let cool slightly, remove from the stove & whisk in sugar, eggs & vanilla. Stir in flour & salt.
Scrape into a greased 20cm by 20cm square cake tin & bake for 25 mins at 180 C.

Let cool on a wire rack, cut into squares & dust with cocoa powder.

These are very moist and should keep for several days in the fridge.