Chilli Chocolate Brownies with Tabasco

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
225g good dark chocolate, in pieces
225g unsalted butter
3 eggs, lightly beaten
2 tbsp golden syrup
200g caster sugar
75g self-raising flour, sifted
175g walnuts or pecans, shelled and chopped
1 tsp vanilla extract
2 tsp Tabasco Original sauce

For the icing

100g butter
2 tbsp cocoa powder
4 tbsp double cream

Preheat oven to 190°C and grease and base-line a 7in x 11in /18cm x 28cm tin. with parchment. Melt the chocolate and butter together in a bowl set over a pan of simmering water. Allow to cool slightly.

Whisk the eggs, syrup and sugar in a bowl until well mixed then gradually whisk in the melted chocolate mixture. Fold in the flour, vanilla extract and Tabasco Original sauce. Pour into the tin and cook for 35-40 minutes or until it springs back when touched. Allow to cool in the tin.

Meanwhile make the icing. Melt the butter in a pan, add the cocoa powder and cream and mix until smooth and well mixed. Cool.

Turn the brownie out of the tin to cool on a wire rack. Smooth icing over the top and run a fork over to create waves. Cut into squares and serve.

Recipe courtesy of Tabasco

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