Ancho Chilli, Chocolate and Cherry Brownies
I don't really have a sweet tooth but there are a few exceptions. My Mum's Pavlova is my idea of a perfect dessert but this recipe could well be a runner up.
It looks beautiful enough for a dinner party dessert and the flavour combination of cherry, chocolate and chilli results in a decadent brownie sure to be a hit with both chocolate and chilli lovers.
If you want to make these for children you might want to reduce the chilli by half. I used plain gluten free flour for this recipe.
Makes 12 good sized brownies (in the baking tray used)
- 250g butter cut into chunks
- 200g good quality dark chocolate (70% cocoa solids minimum)
- 200g pitted and halved fresh cherries (save a few whole with stalks for decoration)
- 2 tbsp port, or water if you don't wish to use alcohol
- 2 tsp Bite Me Spices Ancho Chilli Powder
- 80g sifted cocoa powder
- 65g plain flour
- 1tsp baking powder
- 250g golden caster sugar
- 3 beaten eggs (medium)
- Preheat the oven to 180. Line a baking tin (ours measured 25cm x 15cm) with baking parchment.
- Put the stoned, halved cherries into a small saucepan and add the port or water.
- Simmer gently until the liquid has reduced a little and the cherries have softened slightly.This should take about 3 minutes. Set aside to cool a little.
- Place a bowl over a saucepan of simmering water. Add the butter and chocolate, letting them melt slowly.
- In a separate bowl add the cocoa, plain flour, baking powder and sugar and mix well. Add 2 tsp of Ancho Chilli Powder and stir. Pour the melted butter and chocolate mix into the dry ingredients, adding the cherries and any remaining liquid from the pan.
- Add the beaten eggs and mix until all is combined. Pour into the lined tin and place in the hot oven for 20 minutes. The mix should be quite squidgy when cooked. This keeps the brownies quite moist for a couple of days, not that they'll last that long.
- Serve with whipped cream or ice cream.