CHILLI CHOCOLATE BROWNIESS
INGREDIENTS:
- 60g Pernerka Plain White flour
- 120g butter
- 130g good quality baking chocolate (min. 60% of cocoa)
- 2 eggs
- 100g caster sugar
- 30g chopped pecan nuts
- A few drops of vanilla extract
- A pinch of salt
- ¼ tsp chilli powder
TIPS AND TRICKS:
You can use your favourite nuts instead of pecan nuts, e.g. cashews, hazelnuts, walnuts etc. You can use chopped pistachios for that final decoration as their beautiful green colour will brighten up your brownies.
INSTRUCTIONS:
1) Line a baking tray 25 × 20 cm with parchment paper. Preheat the oven to 200C / 180C fan.
2) Place a bowl over a pot of simmering water. Break the chocolate into smaller pieces and add these to the bowl, together with the butter and the vanilla extract. Stir with a spatula until all the chocolate has melted. Remove from heat and place on a kitchen towel. Let it slightly cool down.
3) In a separate clean bowl, whisk the eggs with sugar until light and pale. Slowly add the melted chocolate and mix well.
4) In another bowl, mix the flour, salt and chilli powder together and sift the mixture through a sieve.
5) Add the dry flour mix into the egg-chocolate mixture, a little at a time, and keep whisking/mixing gently until well incorporated.
6) Finally, add the chopped nuts and mix them into the batter.
7) Pour the batter into the prepared baking tray and bake for 15-20 minutes. Leave to cool for at least a couple of hours before serving.
8) Lift out the brownie with the parchment. Cut into squares, or other shapes if you like. Enjoy!