Chilli Cherry Chocolate Brownies

Submitted by The Normans

"We can't recall where we got the original recipe for this - but it helped us use up excess chillies from the garden. We've eaten it cold, but warmed slightly and served with ice cream and cream is also delicious."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 16 pieces

ingredients

• 200 g dark chocolate, chopped
• 125 g butter, chopped
• 2 eggs, lightly beaten
• 1⁄2 cup caster sugar
• 1 cup plain flour, sifted
• 1 1⁄2 cups pitted cherries
• 1⁄2 cup almond meal
• cocoa powder, for dusting
• 1 long red chili, seeded, chopped (or more if you like it hot!)

directions

1. Preheat oven to slow, 150 Celsius. Lightly grease a 18 x 28 cm pan. Line with baking paper, extending paper 2cm above pan edge.
2. Using a double boiler (or small glass bowl over pot of water) combine chocolate, butter, sugar and chilli. Stir over low heat until smooth. Allow to cool for 10 minutes.
3. Lightly blend cherries, flour, almond meal and eggs until well combined. Pour mixture into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested with a skewer (check 5 minutes earlier for fan forced oven.).
4. Slice into squares, dust with cocoa powder and serve.
5. Options for variations: Add ½ cup crushed peanuts with flour and almond meal. Replace dark chocolate with white chocolate. Replace cherries with mulberries.