Chocolate hazelnut mousse
Whether served as dessert after a great meal or enjoyed as a sweet treat in between — here’s a...
Cinnamon and chili brownies
There's nothing like moist brownies that melt in your mouth with chocolaty goodness! Except perhaps this version, where a pinch of cayenne pepper accentuates the caramel note of the yellow sugar in a rather irresistible way.
For 4-6 people
Preparation time 45 minutes
Difficulty level 1 of 5
| Ingredients (12 servings) | ||
|---|---|---|
| 250 | g | Dark chocolate containing at least 70 % cocoa, chopped into small pieces |
| 250 | g | Butter |
| 300 | g | Yellow (or brown) sugar |
| 3 | Eggs | |
| 1 | Egg yolk | |
| 60 | g | Flour, smooth |
| 1/4 | sachet of baking powder (4 g) | |
| 60 | g | Cocoa powder |
| 1 | pinch | Salt |
| 1 | teaspoon(s) | Cayenne powder |
| 1/2 | teaspoon(s) | Cinnamon, ground |
Preparation
- Preheat the oven to 180 °C. Line a baking tin measuring approx. 25 x 25 cm with baking paper.
- Place a bowl over a pan of boiling water and carefully melt 200 g of dark chocolate in it.
- Beat the butter and sugar until fluffy in a mixer. With the mixer running, gradually add the eggs, beating well between each addition to ensure they are well incorporated. Mix for 5 minutes at high speed until the batter has a silky sheen and increased volume.
- Now mix the flour, baking powder, cocoa, salt, chili and cinnamon. First fold in the melted chocolate and the remaining chocolate pieces, then carefully fold the flour mixture into the batter.
- Pour the batter into the tin and bake for 30 minutes. Prick the surface with a sharp knife – if raw dough still sticks to the tip, bake for another 5 minutes, otherwise remove from the oven and leave to cool.
- Cut into squares and enjoy.
Tip:
Yellow sugar?
Yellow sugar has its own, slightly bitter caramel taste. It pays to obtain some for this recipe. If you can't find any, replace it with brown sugar.
