Description
The cayenne pepper lends these brownies the perfect amount of heat, not enough to taste like chilli, but just enough to leave a beautifully warm feeling behind—like drinking hot chocolate!
Ingredients
- 150 grams Melting Dark Chocolate
- 250 grams Unsalted Butter, Cut Into Small Cubes, Divided
- ½ cups White Granulated Sugar
- ⅓ cups The Bircher Bar Cayenne 5 Spice Cacao Latte Blend
- ¼ teaspoons Salt
- 1 cup Plain Flour
- 3 whole Eggs
- 1 Egg Yolk
Preparation
Preheat oven to 180ºC (355ºF). Line a 20cm x 20cm slice tin and set aside.
Place dark chocolate and 100 grams of unsalted butter into a large mixing bowl (either glass or metal). Place over a medium saucepan with 2 inches of water. Bring water to the boil and mix chocolate until melted. Set aside.
Place remaining 150 grams unsalted butter and sugar into a small saucepan over medium heat. Stir continuously until butter has melted, browned very slightly and smells slightly nutty.
Sift cacao, salt and flour into melted chocolate and whisk to combine. Add browned butter and eggs to mixture and whisk thoroughly.
Pour batter into prepared tin. Tap gently on the benchtop to dislodge any large bubbles. Place in the oven to bake for 15–20 minutes, depending on how fudgy you want your brownies.
