Mexican Brownies

Name: Mexican Brownies
Prep time: 10 min
Total time: 25 min
Ingredients: ½ large red chilli; finely chopped; 50ml water; 3 eggs; 1 tsp vanilla extract; 150g soft brown sugar; 100g butter; 170g dark chocolate drops (min 70% cocoa recommended); 100g plain flour; sieved; 1 tsp baking powder; ½ tsp ground cinnamon; Cocoa powder; to dust

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Ingredients

½ large red chilli, finely chopped
50ml water
3 eggs
1 tsp vanilla extract
150g soft brown sugar
100g butter
170g dark chocolate drops (min 70% cocoa recommended)
100g plain flour, sieved
1 tsp baking powder
½ tsp ground cinnamon
Cocoa powder, to dust

Instructions

To prepare the brownies, preheat the Whirlpool 6th sense oven to 170°C/fan 150°C, or select the Ready2cook finction.
Line the base of a 20cm square baking tin with baking parchment.
Place the chopped red chilli in a saucepan with the water and simmer on low heat for about 3 to 4 minutes until the chilli is soft. Drain off the water and set the chilli aside.
Beat the eggs, vanilla and sugar until pale and fluffy.
Melt the chocolate, butter and chilli for 2-3 minutes @ 350° in the Whirlpool microwave. Leave to cool down slightly.
Stir the chilli chocolate into the egg mixture.
Fold in the flour, baking powder and cinnamon.
Pour into the prepared baking tin, spreading evenly.
Bake for 25 minutes or until just set.
Leave to cool in the tin for 20 minutes before turning out onto wire rack.
Peel off the parchment paper on the sides and cut into 16 squares.
To serve, dust with cocoa powder.