These sinfully delicious brownies combine sugar, spice and everything nice!  Tempted yet?


Based on my delicious Diablo Cookies these brownies happened by happy accident.  I needed to make brownies for my hubby to take into work for his birthday.  He only told me of this little responsibility the night before he needed them so I quickly raided the cupboards for chocolate only to find a shocking lack of the delicious brown stuff!  Desperate times call for desperate measures and I turned to my "Mummy Only Emergency Chocolate Stash" to save the day.  I had a couple of bars of  Lindt Excellence Chili Chocolate that were just ready to melt down and save the day.

CHOCOLATE DIABLO BROWNIES

INGREDIENTS

• 185g soft unsalted butter
• 200g Lindt Excellence Chili Chocolate (2 bars)
• 3 large eggs
• 0.5 tablespoon vanilla extract
• 250g caster sugar
• 115g All Purpose Flour (Plain Flour)
• 0.5 teaspoon salt
• 0.5 tsp cayenne (If you dont have chilli chocolate, just add a little more cayenne)

TOPPING

1. Preheat the oven to 180C /350 F
2. Line your approximately 33 x 23 x 5 1/2cm brownie pan with baking paper.
3. Melt the butter and chocolate together in a large heavy based saucepan.
4. In a bowl beat the eggs with the sugar and vanilla
5. Measure the flour into another bowl and add the salt and cayenne
6. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the flour.
7. Beat to combine and then scrape out of the saucepan into the lined brownie pan and sprinkle the top with the topping.  Mix the salt, sugar and cayenne in a small bowl and throw over the top of the un-cooked brownies. 
8. Bake for about 20-25 minutes.

When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.