Mexican Chilli Chocolate Brownie

Don't get intimidated by the name of these brownies. If you have tried Lint's Chilli Dark Chocolate, these brownies are similar to that. If you haven't, let me explain. You won't taste the heat from the chillies, just a light kick at the end. No watery eyes or fire coming out of the ears and nose (lol).

The chilli complements the dark chocolate so well. It didn't even feel weird. I know this combo will sound strange to some of you but it is a must-try for are a baking (& chilli) freak. I feel these brownies should be viral on social media (like all the weird things are).

These brownies certainly are not for kids. If your kid is used to spicy food, you can make them try it, but my little sister is not a fan.

To make us feel less guilty for eating these, I made them with jaggery sugar and buckwheat flour. My two favourites for baking healthy desserts! Buckwheat flour marries perfectly with chocolate and jaggery is great with chilli! You HAVE to try it!

Let's get the recipe for this fudgy, moist, decadent, dropped out of the heaven brownies!

Ingredients

3 OZ good quality unsweetened dark chocolate

1/4 Cup unsalted butter

1/2 and 1/4th Cups sugar

2 large eggs

1 tsp vanilla extract

1 Tbsp cocoa powder

1/4tspcrushed red chilli flakes

1/3 cup Buckwheat flour

Pinch of salt

2 Fresh red chillies

Directions

1. Preheat your oven @160C

2. Beat butter and sugar for 4-5 minutes and add eggs one at a time. Mix well and sift in all the dry ingredients.

3. Pour the batter into a greased pan and bake it for 20-22 minutes.

Let it cool completely and cut into cubes.