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Chilli-Choc Brownies. The blog post that nearly wasn’t.

June 15, 2011

I made Chili-Chocolate Brownies for our midweek Bible Study group. They all got eaten before I remembered to take a photo. I think that’s a good sign, but it does hamper the blogging a little. Because of the lack of photo I nearly didn’t blog it, but I thought that would be a waste, so below I present to you my wonderful representation of it. I hope you appreciate the effort.

Chilli Choc Brownie as drawn by me.

The lovely Eleanor had brought a box of broken bits of top-class chilli chocolate and dark chocolate from her day-job at Rabot Estates. As people often a bit nervous about chilli chocolate, there was a fair amount of it left over, so I thought I’d sneak it into brownies for the next week. I couldn’t find my usual James Martin brownie recipe as it seems to have dropped off the BBC website, so I tweaked one from Baking Mad. It created a lovely dense brownie, though if I’m honest I think it was a tiny bit on the dry side (maybe because I left the almonds out?) but it was still very tasty and it went quickly!  To counter this and because I didn’t want the chilli kick to be too much for people I popped a few marshmallows on the top of the mixture to add some extra gooeyness and sweetness. It looked quite cool when they melted into it too.

Chilli Choc Brownies

150g unsalted butter, softened
150g unsalted butter, softened
150g dark plain chocolate, chopped
100g dark chilli chocolate, chopped
175g caster sugar
3 large eggs
75g plain flour

Preheat the oven to 170 C/fan 150CF/gas mark 3. Grease and line a square 20cm cake tin or 8inch round.

Place 100g plain chocolate and all of the chilli chocolate into a bowl with the butter and melt either over water or very carefully in the microwave.

Beat the sugar into the chocolate mixture using an electric mixer.

Add the eggs one at a time until all combined.

Sift in the flour and beat until the mixture is smooth. Add the remaining chocolate.

Pour the mix into the tin and place as many marshmallows as you like on top of it.

Bake for 30 minutes or until the skewer inserted into the brownie comes out clean

Best eaten warm with a cup of coffee!

Rabot Estate Dark Chocolate
Rabot Estate Dark Chocolate
2 Comments leave one →
  1. July 1, 2011 10:10 pm

    Love your photo of hte chocolate .. Rabot estate ? I’ve never heard of .. but I do Love Rococo chocolate!

    • July 1, 2011 11:26 pm

      I’ve never managed to try Roccoco but everyone seems to rave about it. Are they only on kings road? Rabot is really nice, it’s next to the English wine shop, just up from Monmouth at borough Market.

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