Chilli Chocolate Brownies with Tabasco®

  • For the brownies
  • 225g best dark chocolate, in pieces
  • 225g unsalted butter
  • 3 eggs, lightly beaten
  • 2tbsp golden syrup
  • 200g caster sugar
  • 75g self-raising flour, sifted
  • 175g walnuts or pecans, shelled and chopped
  • 1tsp vanilla extract
  • 2tsp Tabasco® Original sauce
  • For the icing
  • 100g butter
  • 2tbsp cocoa powder
  • 4 tbsp double cream
Everyone’s favourites these easy to cook chocolate brownies with walnuts have a hint of Tabasco® Original which brings out the nutty flavours.

Preheat oven to Gas 5 375F 190C and grease and base-line a 7in x 11in /18cm x 28cm tin. with parchment. Melt the chocolate and butter together in a bowl set over a pan of simmering water. Allow to cool slightly.

Whisk the eggs, syrup and sugar in a bowl until well mixed then gradually whisk in the melted chocolate mixture. Fold in the flour, vanilla extract and Tabasco® Original sauce. Pour into the tin and cook for 35-40 mins or until it springs back when touched. Allow to cool in the tin.

Meanwhile make the icing. Melt the butter in a pan, add the cocoa powder and cream and mix until smooth and well mixed. Cool.

Turn the brownie out of the tin to cool on a wire rack. Smooth icing over the top and run a fork over to create waves. Cut into squares and serve.

Recipe courtesy of Tabasco®

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