Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie

, from Issue #113. January, 2024
Photography by Yuki Sato.
Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie

Reading about Emma's fondness for a good chocolate brownie and love of Spanish flavours I decided to combine the two in one epic treat.

Makes: 25-30 pieces


350 grams dark chocolate, cut into chunks (70% cocoa)
350 grams butter
6 large eggs
2¼ cups caster sugar
1⅔ cups plain flour
1 cup Dutch dark cocoa powder
1½ teaspoons ground cinnamon
1 teaspoon chilli powder
finely grated zest 1 orange
½ cup slivered almonds
250 grams caramel condensed milk

Line a 31cm x 22cm deep baking tin (or equivalent size) with baking paper.


Preheat the oven to 170 ̊C fan bake.

Put the 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, cocoa powder, cinnamon and chilli powder and stir to combine. Mix through the orange zest and 3⁄4 of the almonds. Pour the mixture into the prepared baking tin. Spoon out the caramel and drop in blobs onto the brownie and gently swirl through with a teaspoon handle.

Sprinkle with remaining almonds and bake for 35-40 minutes until cooked through. Cool in the tin before cutting.

If you'd like to read the interview with Emma that led to the creation of this recipe, click here.