At teatime or in the evening when it begins to get chilly, this is great to have with a cup of Coffee or tea. It gives you a real tingle inside after having one.
I have been making this Chocolate chilli brownie recipe for years now, sometimes I drizzle white chocolate on top, add pistachios or you can even change the cranberries to dried cherries. However Ive decided to use cranberries as we only seem to see them in December but in actual fact they go perfect along side the chocolate and chilli.
This is such a super, easy, sweet treat to serve whatever the occasion. It will go great after Hot dogs, or an autumnal one pot wonder. They are even fantastic to give as a gift.
You can serve this with double cream, ice cream or to be even more decadent and naughty, I would add some booze such as Pedro Ximenez sherry.
I also made these for my regular cooking slot on BBC Radio Leicester a couple of weeks ago so if you click on the clip here, you can hear me making them for Ben Jackson and how much he liked them!
Gooey Chocolate chilli brownie’s with cranberries:
(Serves 8 Brownies in a tin roughly as mine was 28cmx18cm )
– 100g Dark Chocolate ( at least 60,70 % cocoa solids )
– 88g unsalted butter
– 163g Caster sugar
– 2 eggs
– 65g plain flour
– 50g dried cranberries
– 1/4-1/2 tsp of Ground hot chilli powder (depending how hot you want it! )I use Spice Kitchen spices
– 1/4-1/2 tsp of fresh chopped red chilli ( depending how hot you want it! )
* Grease a tin of your choice and line with parchment paper
* Preheat oven to 160-170c
* Melt chocolate and butter in a heatproof bowl over a pan of simmering water
* In a separate bowl whisk eggs and sugar together and then sift in flour and fold in
* Place that mixture into the melted chocolate and butter and mix with a spatular, add in cranberries
* place mixture into your baking tray and pop into the oven for about 40 minutes
* Allow to cool on a tray until you cut into squares
* Serve with a nice cup of hot drink, double cream or Ice cream. If you want to be even more naughty, pour over some booze such as Pedro Ximenez sherry.