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
Chilli Chipotle Smoked Whole – Med
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.$4.99
Chai Sprinkles is a delicious chai spice blend to add the finishing touches to any chai latte. Our unique spice blend is sugar-free and complements the spices used in chai tea blends. With warming cinnamon, nutmeg and ginger plus a hint of cardamon and cocoa these sprinkles are a great addition to any pantry.
This delightful spice blends can be used in so many ways to increase that hint of sweetness without the addition of sugar or honey.$7.95
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.