Chilli Chocolate Brownies©


  • 8.8oz-250g Unsalted Butter
  • 7oz-200g Plain Flour (sifted)
  • 7oz-200g Dark Chocolate
  • 1.9oz-55g Cocoa Powder (sifted)
  • 3.5oz-100g Milk Chocolate Chips
  • 4 Medium Eggs (Free Range)
  • 3.8oz-110g Golden Caster Sugar
  • 6.3oz-180g Soft Dark Brown Sugar
  • ½ teaspoon Ground Cinnamon
  • 3 teaspoons Hot Chilli Powder
  • Pinch of Salt
  • 1 tablespoon Golden Syrup
  • 3.5oz-100g Chilli Flavoured Chocolate (broken into chunks)
  • 1 teaspoon Vanilla Essence


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. Melt the dark chocolate and butter together using your preferred method. I use a microwaveable bowl, break up the chocolate, add the butter and pop in the microwave on a medium heat for 1 minute, remove and then stir until smooth. It may need a little longer or less depending on your microwave strength so keep checking and stirring at intervals, so you don't burn the chocolate. Set the chocolate to one side to cool slightly
  3. Continue by sieving the flour, cocoa powder, cinnamon, salt and chilli powder into a mixing bowl, combine and set to one side
  4. In a separate large mixing bowl add the eggs and both sugars and whisk together using an electric hand-whisk until the mixture has doubled in volume and has thickened. Test by seeing if when the mix drops back in the bowl- it stays for a second or two
  5. Pour the cooled melted chocolate into the eggy mixture with a wooden spoon. Fold in using a figure of 8 motion gently to keep the air in it but until well combined
  6. Using the wooden spoon and figure of 8 method, add the flour mix to the wet mix and combine thoroughly until the mixture no longer looks dusty with flour
  7. Add the milk chocolate chips, chilli chocolate chunks, golden syrup and vanilla essence. Combine until the chunks are evenly distributed but do not over mix!
  8. Pour the brownie mix into the pre-prepared tin and smooth out evenly. Pop into the oven for 40 minutes
  9. Remove from the oven and allow to cool in the tin for at least 10 minutes before removing to cool completely (it is important to let them cool completely to set)
  10. Cut into squares and serve

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