Chilli Chocolate Brownies

I have just found out that today is national chocolate day, which is a great coincidence as I am sharing this wonderful recipe for chilli chocolate brownies. This weekend was the first time I've ever put chillies in a brownie recipe - and a pinch of salt too. The combination of chilli, chocolate and salt is immense, and I may never make regular brownies again.

Chilli Chocolate Brownies.jpg

Chilli Chocolate Brownies are a rich, squidgy, gooey, chocolate brownie recipe with just a hint of chilli which just leaves you feeling warm rather than gasping for water. It's more of a soothing hug rather than a 'kick' of chilli. I thought adding chilli would keep the kids from eating all the brownies but not a chance. Next time I'll add extra chilli... maybe a whole scotch bonnet.

Chilli Chocolate Brownies

  • Makes 18 triangles:
  • Time: 30 minutes prep + 30 minutes cooking 
  • Cost: 14p per triangle
  • Calories: 188 per triangle


  • 200g dark chocolate, broken into squares
  • 175g unsalted butter
  • 2 level tsps Gourmet Garden hot chilli or 1 tsp hot chilli powder
  • 1 tsp good quality vanilla extract
  • Good pinch of sea salt
  • 275g caster sugar
  • 3 eggs at room temperature 
  • 125g plain flour
  • 75g chopped pecans or walnuts (optional)


  1. Preheat the oven to 180 C / gas 4. Line a 20cm square tin with baking paper.
  2. Place the chocolate and butter in a glass bowl and place on top of a pan of barely simming water on the hob. Stir the butter and chocolate until melted and smooth. Take the bowl off the hob and stir in the chilli, vanilla, salt and sugar until well mixed. Leave to cool.
  3. Break the eggs into another bowl and whisk thoroughly, preferably with an electric whisk, until they have doubled in volume. Pour in the cooled melted chocolate mixture, a little at a time, folding the mixture together between additions.
  4. Sieve the flour over the mixture and fold it in until just combined. Finally stir though the chopped nuts.
  5. Pour the brownie mixture into the tin and spread it out evenly pushing it into the corners. Bake for 25 minutes, then open the oven and give the tin a little shake. If it is very wobbly, bake for another 5-10 minutes. When the brownies are ready they will be slightly springy to touch and a skewer will come out almost but not completely clean.
  6. Allow to cool completely. Use the baking paper to lift the brownies out of the tin and place them on a chopping board. Use a sharp knife to cut them into 9 squares and cut each square in half to make 18 triangles.