This is my first recipe since becoming Food & Drink Editor for Sussex Style Magazine. One of the features I have covered for the July issue is the West Dean Chilli Fiesta. As Dean Edwards (who is appearing at the Fiesta) quite rightly points out in the interview I did with him for the magazine, chillies add flavour to food not just heat. They also work really well with chocolate (see my recipe for Chicken Mole).
I used Montezuma’s Dark Chocolate with Chilli for this recipe although Lindt do a similar version. The chilli adds a delicious warmth but should you wish to ramp it up a notch or too you can add some extra cayenne (although I really don’t think it needs it). The chilli flavour also seems to increase over a day or two which is worth bearing in mind before you add the cayenne.
In hindsight I wouldn’t bother adding food colouring to the white chocolate topping. The chocolate covered popping candy adds to the ‘firecracker’ allusion but is not crucial. Make sure you buy the chocolate covered version. If it isn’t coated the moisture in the melted chocolate will make it pop immediately.
- 200g Dark chocolate with chilli, broken into pieces
- 200g unsalted butter, cut into small pieces
- 200g dark muscovado sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 125g plain flour
- 50g cocoa powder
- ½ tsp ground cinnamon
- ¼-½ tsp ground cayenne pepper (optional)
- 150g white chocolate
- Red food colouring (optional)
- Chocolate covered popping candy
- Preheat the oven to 160°C. Line a square 23cm with greaseproof paper or foil.
- Put the butter and dark chocolate in a heat proof bowl. Place over a bowl of barely simmering water until melted. Cool slightly.
- Meanwhile whisk the sugar and eggs together until light and fluffy. Add the vanilla extract followed by the melted chocolate and butter. Mix thoroughly.
- Sieve in the flour, cocoa, cinnamon and cayenne (if using) and mix until combined.
- Bake in the oven for 20 – 25 minutes. The brownies should be slightly undercooked i.e. when you place a knife into the centre it should come out slightly tacky but the mixture should be set and not wobbling. Allow to cool in the tin.
- When the brownies are cool melt the white chocolate as described above. Pour over the cold brownies then sprinkle with the chocolate covered popping candy. Allow the white chocolate to set then cut into 16 squares.