Not long ago we were lucky enough to learn this signature dish from owner and executive chef at Tonka, Adam D’sylva. We’ve adapted the recipe
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.