Sunday mornings are our family outdoor walk days. It’s cold in Shetland on a January morning, so I thought I’d whip up something with a bit of kick to help warm us from the inside when we’re out. These double chocolate chilli brownies worked a treat! I’ve been making a variation of this recipe for years, having adapted this recipe by adding plenty of white chocolate chunks for a bit of texture (and extra chocolate is always a good thing, no?). I was sent some naturally flavoured chilli cocoa powder to try by Sugar and Crumbs and I thought I’d experiment with this recipe. I changed the usual caster and muscovado sugars to palm sugar, which imparts a lovely rich caramel flavour to baking (as well as being a lower GI index sweetener, releasing energy more slowly – great for hill walking snacks), and sprinkled a crushed, dried chilli over the top for some extra kick.
They were fabulous! Even the 3 year old gobbled his up with glee on our last beach walk.
You’ll notice that the recipe doesn’t include any butter, instead, it uses mayonnaise. Mayonnaise in chocolate brownies? Inconceivable! It works, really! You could even use lighter-than-light mayo to significantly reduce the fat and calorie content. I’ve tried it, and it works.
- 85 grams dark chocolate (>70% cocoa solids)
- 85 grams plain flour
- 25 grams natural chilli flavoured cocoa powder or plain cocoa powder and a generous pinch of chilli powder
- 1/4 tsp bicarbonate of soda
- 150 grams palm sugar
- 1/2 tsp instant coffee granules
- 1 tsp vanilla extract
- 2 tbsp soured cream
- 1 egg
- 100 grams mayonnaise
- 100 grams white chocolate
- 1 dried red chilli (optional)
Prep time: Cook time: Total time: Yield: 16 brownies
I am entering this recipe into the January 2013 Alphabakes food bloggers challenge alternately hosted by The More Than Occasional Baker and Caroline Makes. This month Caroline has challenged us to bake something involving the letter ‘D’. Dark chocolate? Yup. This has it. 🙂