150g unsalted butter, softened
150g good quality plain chocolate, chopped
100g good quality chilli plain chocolate, chopped
175g Billington’s Golden Caster Sugar
3 large free-range eggs
1/2 red chilli, very finely chopped
75g whole blanched almonds, roughly chopped
- Preheat the oven to 170C/325F/Gas 3. Grease and line a square 20cm square cake tin. Place 100g plain chocolate and all of the chilli chocolate into a bowl with the butter.
- Set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently until melted. Remove the bowl from the pan and allow to cool slightly.
- Beat the sugar into the chocolate mixture using an electric mixer. Add the eggs one at a time until all combined. Sift in the flour and beat until the mixture is smooth. Stir in the chilli, remaining chocolate and almonds.
- Pour the mix into a roasting tin and bake for 30 minutes or until a skewer inserted into the brownie comes out clean. Allow to cool, then cut into squares and serve.