Inspiration for this recipe came from jamie olivers’ dinners cook book – South Indian Rice and Seafood Soup. I have been exploring recipes from my
There is something magical about the combination of chocolate and chilli. In this version of a brownie, we have transformed the basic recipe with the addition of smoked chipotle chilli and vanilla bean to create a treat that melts in your mouth. Imagine how you would savour the sweet rich chocolate on the tip of your tongue and round out the flavours with a smoky subtle lingering chilli aftertaste.
Spices used in this recipe
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 25min @ 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.