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
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!