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Maya Chocolate & Pasilla Chilli Brownies by Kelly Peak

Serves

Makes 12 brownies.

Cooks In

less than 60 minutes

Chocolate and chilli are a well renowed combination in both sweet and savoury Mexican dishes. The addition of the pasilla chilli in this particular recipe adds a deep, fruity flavour as well as warm chilli heat.The quantity in this recipe delivers a nice, mild kick, but feel free to add a little more if you prefer a spicier treat!

Method

  1. Preheat your oven to 180°C/350°F/gas 4.
  2. Line bottom and sides of a approx. 25cm square baking tin.
  3. Meanwhile break the chocolate into a heat proof bowl along with the cubed butter. Place bowl over a saucepan of just simmering water, making sure the bowl is big enough to balance on the pan without the simmering water touching the bottom of the bowl. Melt until the mixture is nice and smooth.
  4. In a separate bowl, sift together the flour and baking powder.
  5. Then sift in the Maya chocolate, you will find the chocolate may have some larger pieces which you can break down with the back of a spoon. You will always be left with some chocolate bits that won't sieve, you can just empty these last bits into the mixture. Add the diced pasilla chilli and sugar to the sifted mixture and stir together to combine..
  6. Now combine the dry ingredients with the melted butter and chocolate mixture.
  7. Finally add the beaten eggs and mix all together you should end up with a shiny and silky consistency.
  8. Transfer your mixture into the baking tray, and put into the oven for around 25 minutes until it is crispy on top, but still gooey in the middle. Leave to cool in the baking tray then serve with whatever takes your fancy!