Mexican Style Brownies
with Dark Chocolate and Chillies
by Andrea Alden
Pile them high
- 2 bars, (200 g) dark chocolate bars with chili peppers in them – Lindt makes an excellent product, perfect for this recipe
- ¾ cup of sugar
- ¾ cup of butter, melted
- 2 large eggs
- 1 tsp. vanilla
- ¾ cup of flour
- 1 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. baking soda
- chocolate chips, pecans, walnuts optional
*NOTE: if you want to be in control of the heat, use 200g of dark chocolate and 1 to 2 chillies that have been roasted, skin and seeds removed, and minced super fine*
Preheat your grill to 375°F and prepare for indirect grilling.
Using a double boiler over medium-low heat, melt the chocolate stirring frequently. Allow the chocolate to cool for a minute or two while you assemble the rest of the ingredients.
Whisk together the butter and sugar, then add the eggs, one at a time, followed by the vanilla.
Sift together the flour, cinnamon, salt, and baking soda, then add it to the butter mixture, stirring until just combined.
Fold the melted chocolate into the batter, followed by any mix in’s, like chocolate or nuts.
Pour the brownie batter into a waiting, greased, 8 x 8-inch baking pan. Bake over indirect heat for 35 minutes, or until the brownies have just set and the edges are slightly crisp.
Remove from the grill and allow your brownies to cool enough to remove them from the baking pan and slice into your desired portions – like one big brownie, or two big brownies.
Serve hot or cold, however you like them.
Adding spicy chili peppers to chocolate provides an unexpected richness to these Mexican Style Brownies with Dark Chocolate and Chillies. They were an instant hit. I know it sounds nuts, but adding the heat of the chillies to a dessert as rich as these brownies was a stroke of genius. Check out my other brownie recipes here if you’re a little unsure about this one. Or if you like the sound of the ingredients except for the chilli, just omit the peppers. What is your favourite chocolate filled dessert?