These are not, as the name implies, supposed to be eaten straight from the oven, tempting though that may be! These are brownies flavoured with chilli to give a little kick. Something tasty to enjoy with a cup of coffee as a decadent dessert tonight, if you can wait that long!
Put your oven on 160c. Grease and line a baking tray (approx 20 cm square) with baking paper.
Put 150g of chocolate, broken into pieces, and the butter or margerine into a bowl over a pan of simmering water until the mixture is melted. The bowl should not rest in the water, it’s the steam that should melt the mix. Add 1 Tbs of made up coffee (leftover from your cafetiere or make up with a small amount of instant coffee). Sift 185g of flour and the 40g cocoa into a bowl. Bash up 1 heaped tsp of dried chilli flakes with the end of a wooden rolling pin (or in a pestle and mortar) and add to the flour.
In another bowl, add the 3 eggs and the 250g caster sugar and whisk til thick and light and pale coloured and about doubled in size. Then carefully add the chocolate mix to the egg mix. Add the flour mix, being carefully not to punch all the volume out of the egg mix!
With a big knife roughly chop up the rest of the dark chocolate in chunky chips. Add that to the mix and pour into the baking tray. Place in the centre of the oven for about 25 minutes. Keep an eye on it as, with a high chocolate content, the mix can burn so if it’s looking a little dark around the edges move to a lower shelf in the oven. Give the tray a little shake and if the cake mix wobbles a bit it will need a few minutes longer.
Let the brownies cool in the tin. Cut into squares and enjoy! Delicious.