Chilli Chocolate Brownies

Chilli Chocolate Brownies

Dark chocolate and chilli is an intriguing flavour combination that really shines in these deliciously fudgy brownies, and we’ve added a little cinnamon for an extra touch of spice. Serve warm or at room temperature with vanilla ice cream or flurries of whipped cream.

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Prep Time: 15

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Cook Time: 45

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Serves: 6

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Difficulty: easy

Ingredients

  • For The Brownies:
  • 250 g butter, melted
  • 500 ml or 2 cups caster sugar
  • 3 large eggs
  • 375 ml or 1½ cups of plain flour
  • 125 ml or ½ cup cocoa
  • 5 ml or 1 tsp Robertsons Cayenne Pepper or to taste
  • 1.2 ml or ¼ tsp Robertsons Cinnamon
  • 5 ml or 1 tsp vanilla essence
  • For The Chocolate Sauce:
  • 80 g white chocolate, roughly chopped
  • 160 g dark chocolate, roughly chopped
  • 125 ml of cream
  • raspberries, to serve
  • vanilla ice cream, to serve
  • Serving Size 6

    Amount per serving

    • Energy 2436
    • Protein 29.0g
    • Carbohydrate incl. fibre 358.4g
    • Carbohydrate excl. fibre 349.9g
    • Sugar 269.5g
    • Fibre 8.5g
    • Fat 101.2g
    • Saturated Fat 61.0g
    • Unsaturated Fat 30.6g
    • Monounsaturated Fat 26.0g
    • Polyunsaturated Fat 4.5g
    • Trans Fat 1.4g
    • Cholesterol 360mg
    • Sodium 369mg
    • Salt 0.92g
    • Calcium 52%
    • Iron 32%
    • Potassium 32%
    • Vitamin C 5%
    • Vitamin A 59%

Directions

  1. Preheat the oven to 160º C.

  2. Beat the butter and sugar together.

  3. Add eggs, one and a time, mixing thoroughly.

  4. Add the flour, cocoa, Robertsons spices, vanilla and white chocolate pieces and mix well.

  5. Line a brownie tin with greased baking paper and pour the batter into the tin and bake at for 45 minutes.

  6. Leave to cool, turn out and cut into squares.

  7. To make the sauce, place the chocolate and cream in a glass or ceramic bowl and microwave for 2 to 3 minutes, stirring every 30 seconds, or until smooth.

  8. Drizzle the brownies with chocolate sauce and serve with fresh raspberries and ice cream.