Chilli Chocolate Brownies Recipes

CHILLI CHERRY CHOCOLATE BROWNIES

Chilli Cherry Chocolate Brownies image

We can't recall where we got the original recipe for this - but it helped us use up excess chillies from the garden. We've eaten it cold, but warmed slightly and served with ice cream and cream is also delicious.

Provided by The Normans

Categories Dessert

Time 1h10m

Yield 16 pieces

Number Of Ingredients 9

Ingredients

200 g dark chocolate, chopped
125 g butter, chopped
2 eggs, lightly beaten
1/2 cup caster sugar
1 cup plain flour, sifted
1 1/2 cups pitted cherries
1/2 cup almond meal
cocoa powder, for dusting
1 long red chili, seeded, chopped (or more if you like it hot!)

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.

Nutrition Facts : Calories 206, Fat 15, SaturatedFat 8.4, Cholesterol 40, Sodium 67.6, Carbohydrate 18.9, Fiber 3, Sugar 8.4, Protein 4

CHILLI CHOCOLATE & BLACK BEAN BROWNIES

Chilli chocolate & black bean brownies image

Black beans replace the flour in these gluten-free, fudgy and intensely chocolatey treats with a subtle tingle of chilli

Provided by Sara Buenfeld

Categories Afternoon tea, Buffet, Dessert, Snack, Treat

Time 50m

Yield Makes 16-20

Number Of Ingredients 9

Ingredients

sunflower oil , for greasing
2 x 400g cans black beans , drained
1 tbsp vanilla extract
6 large eggs
200g soft butter , chopped
200g light muscovado sugar
100g cocoa powder
2 tsp gluten-free baking powder
85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks

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.

Nutrition Facts : Calories 202 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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