Triple chocolate chilli brownies

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Crispy on the outside and meltingly gooey on the inside! The Health Hub group, attending Carrickfergus Cookery School, Carrick YMCA couldn’t wait to make their own brownies last week.

They added a little chopped fresh chilli along with the dark chocolate - which gave them the real wow factor and served them up warm with ice cream.

Triple chocolate chilli brownies

Serves: 20

225g butter

200g good quality dark chocolate

50g milk chocolate

4 eggs

325g golden caster sugar

2 teaspoons vanilla essence

150g plain flour

1 red chilli finely chopped

200g white chocolate chopped

Method

1. Preheat the oven to 180°C, 350°F, gas mark 4.

2. Line a cake tin approximately 20cm square and 6cm deep, with greaseproof paper.

Melt the butter, dark and milk chocolate together in a large bowl and allow to cool slightly.

3. In a separate bowl, beat together the eggs, sugar and vanilla essence. When the chocolate has cooled, whisk in the egg mixture then fold in the flour and white chocolate.

4. Pour the mixture into the prepared tin and bake in the preheated oven for approximately 25 - 30 minutes until the top is crisp and pale and the centre is almost set. Allow to cool in the tin then cut into 20 squares.

Delicious served warm with vanilla ice cream and chilli chocolate sauce.

Chilli chocolate sauce: Put 300g chopped dark chocolate and a pinch chilli flakes into a large bowl.

Bring 200ml whole milk, 100ml cream and 25g sugar to the boil, then remove from heat and pour over the chocolate.

Leave to stand for 2 mins, then whisk until the chocolate is melted.