Best Chilli Chocolate Brownies Recipes

CHILLI CHOCOLATE & BLACK BEAN BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
• Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don't get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
• Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.

CHILLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to Gas Mark 5/180C. Mix the butter, sugar, chilli powder and honey until smooth.
• Then, add in the melted chocolate and beat the eggs in, one at a time.
• Fold in the flour, slowly and carefully, then put the mixture into a greased medium square brownie tin and cook in the oven for 40 minutes.
• Leave to cool, before cutting into squares.
• Enjoy!

CHILLI CHERRY CHOCOLATE BROWNIES

Steps:

• Preheat oven to slow, 150 Celsius. Lightly grease a 18 x 28 cm pan. Line with baking paper, extending paper 2cm above pan edge.
• Using a double boiler (or small glass bowl over pot of water) combine chocolate, butter, sugar and chilli. Stir over low heat until smooth. Allow to cool for 10 minutes.
• Lightly blend cherries, flour, almond meal and eggs until well combined. Pour mixture into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested with a skewer (check 5 minutes earlier for fan forced oven.).
• Slice into squares, dust with cocoa powder and serve.
• Options for variations: Add ½ cup crushed peanuts with flour and almond meal. Replace dark chocolate with white chocolate. Replace cherries with mulberries.