Fudgy, Decadent Chocolate Chip Brownies with a slight kick from Chilli Powder.Enjoy warm with a scoop of Ice Cream.
- 225 g Butter
- 200 g Dark Chocolate roughly chopped
- 1 tsp Vanilla Extract
- 75 g Light Brown Sugar
- 150 g Caster Sugar
- 3 Eggs
- 100 g Plain Flour
- 2 tbsp Cocoa Powder
- 1/2 tsp Roohts Chilli Powder
- 100 g Milk Chocolate Chips
Preheat oven to Gas Mark 4/180 C/160 fan.
Line a square 9 inch baking tin with baking paper. Leave some overhang to help lift them out later.
Melt Butter and Chocolate in in a large bowl oven a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
Beat Eggs, Vanilla and both Sugars till pale and voluminous. At least double in size!
Stir in the cooled, melted Chocolate slowly.
Sift in Plain Flour and Cocoa and fold in very gently.
Fold in Chilli Powder and Chocolate Chips.
Scrape batter into tin and bake for 25 - 30 minutes. Leave to cool completely before cutting
Add Dark and White Chocolate Chips to make them triple Chocolate.
Add Nuts, swirls of Caramel, Hazelnut Chocolate or Biscoff.
Serve with a hot cup of your favourite drink and a scoop of Ice Cream.
Store leftovers in an airtight container for 3 - 4 days.