Chocolate, cherry and chilli brownies
Makes: 18 finger-sized brownies
Prep time: 30 minsTotal time: 
Photograph by Dan Jones
Chocolate, cherry and chilli brownies
Makes: 18 finger-sized brownies
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
401Kcal
Fat
25gr
Saturates
13gr
Carbs
38gr
Sugars
35gr
Fibre
2gr
Protein
4gr
Salt
0.4gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 250g butter, plus extra for greasing
- 250g dark chocolate (about 70% cocoa solids)
- 300g golden caster sugar
- 3 large eggs
- 1 large egg yolk
- 60g plain flour
- 60g cocoa powder
- 1 tsp mild red chilli powder
- ½ tsp baking powder
- 1 red chilli, deseeded and finely chopped
- 50g pecans, chopped
- 1 x 75g pack dried cherries, halved
For the topping
- 75ml single cream
- 125g dark chocolate, broken into pieces
- 5 tsp golden syrup
- 2 tsp golden caster sugar
- 40g unsalted butter
- 25g pecan nuts, chopped
- ½-1 small red chilli, deseeded and shredded
Step by step
Get ahead
Make a couple of days ahead; store in an airtight container. They freeze well, too (with the topping).
- Grease and line a 22-23cm square x 7cm deep cake tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Coarsely chop 50g of the chocolate and set to one side. Break the rest of the chocolate into a heatproof bowl, rest it over a pan of barely simmering water and leave it to melt, stirring occasionally. Remove the bowl from the pan and set to one side.
- Beat the butter and sugar together for 2 minutes until pale and fluffy. Beat the eggs and egg yolk together and gradually add to the creamed mixture. Then beat on high speed for 5 minutes until the mixture is smooth and glossy. Gently fold in the melted chocolate, then sift over and fold in the flour, cocoa powder, chilli powder, baking powder and a large pinch of salt.
- Fold in the chopped chocolate, fresh chilli, pecans and cherries.
- Spoon the mixture into the prepared tin and bake for 40 minutes, or until a skewer pushed into the centre comes away sticky, but not wet. Remove from the oven and leave to cool in the tin; the brownies will continue to cook a little and firm up once they come out of the oven.
- For the topping, put the cream, chocolate, golden syrup, sugar and butter into a small nonstick pan and heat gently, stirring, until smooth. Remove from the heat and beat well until very glossy.
- Remove from the tin, pour the glaze on top and spread out evenly, then sprinkle with the pecans and fresh chilli. Cut into fingers.
