Sweet chocolate, tart berries and a chili twist make this cake an explosion of flavour
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 12 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 559 |
| Fat | 36.3g |
| Saturates | 15.4g |
| Protein | 6.4g |
| Carbs | 49.9g |
| Sugars | 40g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrease and line a round or square (7cm-deep) cake tin with baking paper and preheat the oven to 180°C.
Coarsely chop 50g of the chocolate and set to one side. Break the rest of the chocolate into a heatproof bowl, rest it over a pan of barely simmering water and leave it to melt, stirring occasionally. Remove the bowl from the pan and set to one side.
Beat the butter and sugar together for 2 minutes until pale and fluffy. Beat the eggs and egg yolk together and gradually add to the creamed mixture. Then beat on high speed for 5 minutes until the mixture is smooth and glossy. Gently fold in the melted chocolate, then sift over and fold in the flour, cocoa powder, chili powder, baking powder and a large pinch of salt.
Fold in the chopped chocolate, fresh chili (deseeded and finely chopped) and pecans. Spoon the mixture into the prepared tin and bake for 40 minutes, or until a skewer pushed into the centre comes away sticky, but not wet. Remove from the oven and leave to cool in the tin (the brownies continue to cook a little and firm up once they come out of the oven).
For the topping (optional), put the cream, chocolate, golden syrup, sugar and butter into a small nonstick pan and heat gently, stirring, until smooth. Remove from the heat and beat well until very glossy.
Remove from the tin, pour the glaze on top (or serve on the side), then decorate with the fresh berries.
