Preheat oven to 190°C 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 minutes 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