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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.