Chili-Chocolate Brownie

Inspired by the flavours of Mexican chocolate, this is a more grown up brownie. However, if you take out the spices it is still an excellent mix to work with. It is fudgey with a flakey top and has continued to please ever since I was bestowed the recipe as a birthday present. Very easy (and always a crowd-pleaser) to prepare ahead for a dinner party or if you ever need to bring a baked good somewhere - and where would you not want to bring one I ask? As there is a little heat in these, you might want to serve them with a White Russian to really complete the grown up twist on a kids' classic.
A brief(ish) note on chocolate:
You may have noticed when reading recipes for baking with chocolate, time and time again it will tell you how crucial it is to use good chocolate. There is a simple reason for why this rule is repeated - it's true. Now you don't have to go and buy the purest 90% Venezuelan cocoa at a fair penny a gram, but I would say don't use anything with less than 50% cocoa in it (others will tell you this is blasphemy and that 70% should be the minimum). But not everyone wants to be overwhelmed by their brownie, some just want to be satisfied. I used a 62% chocolate by Green and Blacks called Maya Gold which has hints of orange and spices in it and I think a happy medium. I will say that being closer to 70% will give you a richer and more indulgent experience then if you melt a Dairy Milk or Hershey's bar and be done with it. On with the recipe...

100 g/3.5 oz unsalted butter
175g/6 oz caster (superfine) sugar
75g/3 oz dark muscavado sugar
125g/4.5 oz chocolate
2 tbsp golder (light corn) syrup
2 large eggs
the seeds of half a vanilla pod or 1.5 tsp vanilla extract
100g/3.5 oz plain flour
2 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp cayenne pepper
1.5 tsp cinnamon

• Preheat the oven to 180C/350F, grease and line the bottom of an 8x8 dish or spring form tin.
• In a heavy based sauce pan put in the butter, chocolate, sugars and syrup and keep on a low heat. Stir constantly until the chocolate and butter have melted, the mixture will still be a little grainy at this point. Take off the heat and let it cool slightly.
• In a large mixing bowl sift together the flour, baking powder, cocoa and spices.
• When the chocolate mixture has cooled slightly, beat the eggs together and slowly pour into the chocolate - make sure that you stir it briskly the whole time to ensure that the mixture becomes silky rather than scrambled egg.
• Using a metal spoon fold gently into the flour until completely combined.
• Pour into the prepared tin and bake in the oven for 17-20 minutes.
• Leave in the tin to cool slightly then turn out onto a cooling rack and cut into large slabs or bite-sized pieces depending on your preference.

If you are serving these as a desert and would like to make them a little more decadent, then here is a recipe for a chocolate ganache and almond praline topping. The almond is also another ingredient associated with Mexican chocolate so it is in keeping with the theme. If you are using a ganache ensure that you either use a spring-form tin or line a square tin so that the paper hangs out over the edge. Also leave the brownies in the tin to cool completely and only put the ganache on top once the brownie mixture is cold.

For the almond praline:

1 cup of caster (superfine) sugar

1/4 cup of water

2 cups of toasted almonds

Line a baking tray with foil. In a heavy based saucepan on a medium low heat add the water and sugar - stir until the sugar dissolves. Once the sugar has dissolved and the mixture starts to simmer do not stir anymore and let the sugarwater turn a deep amber - swirling the pan if necessary to stop any burning. Once it is dark enough, take off the heat and stir in the nuts. Pour out onto baking tray and let it cool. Roughly chop up the praline and set aside to do the ganache.

For the ganache:

175g/6 oz dark chocolate

2 tbsp unsalted butter, very soft

3 tbsp whipping cream

In a large bowl break up the chocolate into very small pieces along with the butter and cream. Place bowl over simmering water but ensure base does not touch the water. Stir until all the ingredients have melted together. Set aside and let the mixture thicken slightly. Spread the ganache over the brownie, scatter it with the almond praline and place in the fridge to set.

After about two hours or so it should be ready to slice. Make sure you run a knife around the edge to stop it from sticking before you attempt to remove the brownie. Cut as you please and enjoy.