Ancho Chilli Brownie Blend

Ancho chillies are one of the classic Mexican chillies, and when dried the natural sugars within the flesh caramelise and the most amazing flavours emerge – in the ancho chilli these flavours are reminiscent of dried fruits or raisins and a very subtle heat. Here, this lovely sweetness and warmth combine with the chocolate, cassia and allspice for a quintessentially Mexican flavour, providing a great end to a meal.

ANCHO CHILLI BROWNIE BLEND (1 portion = 3 tbsp): Ancho chilli, cassia, allspice, cayenne chilli

Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard

Ancho Chilli Brownie Recipe:

PREP: 10 mins
COOK: 30 mins
HEAT: 2
MAKES: approximately 12 brownies

You need:

200g good quality dark chocolate – broken into pieces
150g butter
3 eggs (any size) – beaten
110g plain flour
220g soft brown sugar
1 portion of ANCHO CHILLI BROWNIE BLEND (1 portion = 3 tbsp)
A handful of cherries, cranberries or raisins (optional)
Icing sugar to dust (optional)

Method:

PREHEAT THE OVEN TO 180°C/GAS MARK 4
Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water, then stir in the ANCHO CHILLI BROWNIE BLEND
Beat the sugar with the eggs until pale and fluffy
Mix the chocolate and egg/sugar mixtures together then fold in the flour, cherries (if using) and a pinch of salt until you have a smooth glossy mixture and everything is completely incorporated
Pour the mixture into a lined baking tin and bake for 15 minutes or until the centre is just set (the outside of the brownies should be springy but the centre still slightly gooey)
Dust with icing sugar (if using)

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!