Fudge Brownie with Bite!


Sweet delight that hits all the brownie buttons with chilli included, of course!   You could try dark chocolate with a little coffee flavour for a little more naughty richness!


  • 145gms high quality dark chocolate (at least 72 percent cacao), finely chopped
  • 10 tablespoons (1 stick plus 2 tablespoons) butter, plus extra for greasing
  • 2tbs aleppo chilli*
  • 1tsp ground cinnamon
  • 1tsp kosher salt
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 cup flour (plain)

*alternative to aleppo chilli – use sweet paprika and cayenne chilli 4 to 1 ratio so not too spicy

*Buy spices here


  1. Adjust oven rack to middle position and preheat oven to 180c/350°F. In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chilli, cinnamon, and salt, stirring occasionally. Set aside to cool.

  2. Line a 9″ x 9″ metal baking pan with non-stick baking paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.

  3. In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.

  4. Using the parchment or foil lip, remove the brownies from the pan and cool completely. To get it even more perfect you can wrap the whole cooked brownie in plastic and leave for a few hours at room temp (21-22c) this will improve the texture and flavour.

  5. Slice into 25 small squares.  Enjoy!


credit to: Max Falkowitz