to bake - Easy Gooey Chilli Chocolate Brownies

tessward-easy-gooey-chilli-chocolate-brownies

 

 

Tess Ward, who created this recipe, got me at gooey, chilli and chocolate! 
- and also the fact that these brownies are made with coconut oil, raw cacao, buckweat flower,...-
With a bachelorette party insight, I knew  I had to to whip up these little gooey, fudgy chocolate brownie bites.  The tingeling taste of chilli, richly soft centered chocolate are just waiting for you to salivate over.


What are you waiting for, they aren’t gonna eat themselves….

 

Tess Ward: "If you haven’t heard of chilli and chocolate before, let me just say I think it is one of the best food pairings since toast and marmite. It might not be to everyones taste, but once I have convinced you into being a fan, you’ll find it hard to look ate plain ole chocolate the same way again. The key to successful chocolate/chilli pairing is about getting the balance right. I don’t buy chilli chocolate, but instead use cocoa and chilli powder. I find this way makes for the best gooey brownies. Also chilli chocolate alone is barely detectable.

Other great additions to add: a teaspoon of either orange zest (works wonders to add a fruity note to the heat and rich chocolate), a teaspoon of cinnamon and half a teaspoon of ground ginger (for a chai spiced taste), or just a handful (75g approx) of whichever toasted nuts you fancy, make sure they are unsalted and not pre-roasted, it is best to do that yourself!

 

Easy Gooey Chilli Chocolate Brownies Recipe

recipe type: to dessert
recipe from: Tess Ward

{gluten free, sugar free, dairy free, but certainly not delicious free}

What you need:
150 g Coconut Oil, or Unsalted Organic Butter
230 g Coconut Palm Sugar
65 g Unsweetened Cocoa Powder, or Raw Cacao
1/4 tsp Chilli Powder
1/4 teaspoon fine grain Sea Salt
1 teaspoon Vanilla Extract
2 large Eggs
75g Buckwheat or Brown Rice Flour
75 g chopped, toasted Pecans (optional)

what to do:
Position an oven rack in the lower third of the oven and heat to 325 degrees F 180 degrees celsius. Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine coconut oil, coconut sugar, cocoa powder, chilli and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the oil has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Add the eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.
Bake for 20 to 30 minutes or until a toothpick can be inserted into the centre and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the brownie

Let it cool completely then remove from pan. Once slightly cooled I often place it in the freezer for 20 to 30 minutes to firm up, if I am feeling impatient.