Chilli, Orange and White Chocolate Brownies
These brownies are outrageously addictive with their sneaky, surprise hit of chilli heat.
INGREDIENTS
350 grams dark chocolate (70 per cent cocoa solids), cut into chunks
350 grams butter
6 eggs
2¼ cups caster sugar
1⅔ cups plain flour
1 cup Dutch dark cocoa powder
150 grams white chocolate, roughly chopped
1 teaspoon ground cinnamon
½ teaspoon chilli powder
finely grated zest 1 orange
Equipment: Line a 31cm x 22cm deep baking tin (or equivalent size) with baking paper
METHOD
Preheat the oven to 175°C.
Place the dark chocolate and butter in a microwave-proof jug or bowl. Heat in 30-second bursts in the microwave on low heat, stirring in between, until smooth and melted.
Beat the eggs and caster sugar together in a bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour and cocoa powder and stir to combine. Mix through the white chocolate, cinnamon, chilli powder and orange zest.
Pour the mixture into the prepared baking tin. Bake for 40-45 minutes until cooked through. Cool in the tin before cutting. Makes 30 bite-sized pieces
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.